• 1/2 cup all-purpose flour
  • 2 tablespoons dark brown sugar
  • 1/4 cup Splenda Granular
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 4 Tablespoons cold, unsalted butter, cut into pieces


  • 4 large Macintosh or other tart apples
  • 3 ripe Barlett or Anjou Pears
  • 2 tablespoons Splenda Granular
  • 3 tablespoons apple juice concentrate


  1. Preheat the oven to 400°F.
  2. Lightly butter a deep 2 to 2 1/2 quart baking dish.
  3. Prepare Topping: Pour flower, brown sugar, Splenda Granular, cinnamon and nutmeg into a medium mixing bowl. Stir well. Add butter and mix with an electric mixer using the paddle attachment, until topping is crumbly or sandy in texture.
  4. Prepare Filling: Peel, core and thickly slice apples and pears. Place them in the buttered baking dish. The fruit should be at least 2 1/2 inches deep in the pan. Add more fruit if necessary. Add Splenda Granular and apple juice concentrate. Toss until coated. Add topping.
  5. Bake in the preheated oven 40 to 50 minutes or until fruit is tender and the topping has browned.
  6. Serve warm with low fat vanilla frozen yogurt

Exchanges per serving: 1 starch, 1 fruit, 1 fat.

Recipe created by Gale Gand.

Nutritional Info (per serving):
Makes 8 Servings
Calories:   190
Calories from Fat:   50
Total fat:   6g
   Saturated Fat:   3.5g
Cholesterol:   15mg
Sodium:   0mg
Total Carbohydrate:   35g
Sugars:   22g
Dietary Fiber:   5mg
Protein:   1g

Recipe courtesy of Splenda, Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics.

Marlene Koch

Marlene Koch, RD, (pronounced "Cook") has specialized in delicious food and healthy lifestyles for over twenty years. Thus, when Marlene realized she couldn’t bake a delicious cake without sugar for her stepdaughter newly diagnosed with type 2 diabetes, she set out to find the sweet solution! Marlene is now a foremost authority on sugar and sugar substitutes and the author of the best-selling healthy, low-sugar hardback cookbook series which includes Unbelievable Desserts and Fantastic Food with Splenda, and her newest release, Marlene Koch’s Sensational Splenda Recipes: 375 Recipes Low in Sugar, Fat and Calories (M.Evans publisher). With combined sales of over 600,000 copies, Marlene and her books successfully bridge the gap between good food and good health!

Marlene graduated Magna Cum Laude with a degree in nutrition from U.C.L.A. in 1986 and is one of a select group of dietitians to hold an advanced certificate in Child and Adolescent Weight Management from the American Dietetic Association. Combining her love of food with her educational foundation, she has held such positions as Hospital Foodservice Director, Nutrition Professor, Cooking Instructor for the Columbus State Culinary Academy and as a national nutrition educator to chefs for the American Culinary Federation. Her passion for teaching others how to make healthy food taste delicious also extend to her private nutrition practice specializing in weight loss, diabetes, and wellness.

Marlene loves to teach (and to eat!); her energetic and upbeat style has made her a popular food and nutrition speaker for organizations such as the American Diabetes and American Heart Associations and sought after for television and radio appearances which have included affiliates for ABC, NBC, CBS, FOX and Shaw TV (Vancouver) and radio stations nationwide.

Latest posts by Marlene Koch (see all)