Cranberry Pear Kuchen

  • Yield 12 servings

This diabetes-friendly baked dessert combines two fruits not often seen together — but the combination is perfectly pleasing.



Fruit Layer:
2 cups cranberries, chopped
8 teaspoons granulated sugar
Pinch of ground cinnamon
1 tablespoon cornstarch
1/4 cup cold water
1/2 pear or apple, peeled and coarsely chopped
Kuchen Layer:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons granulated sugar
1 egg
2 teaspoons vegetable oil
1/2 cup crunchy topping of oats, brown sugar, nuts, and cinnamon


  1. Fruit Layer: In a saucepan, combine cranberries, sugar, cinnamon and 1 cup (250 mL) water. Bring to a boil over high heat. Reduce heat and boil gently, stirring, for 5 minutes.
  2. In a small bowl, whisk together cornstarch and cold water. Stir into cranberry mixture and simmer, stirring, until thickened. Remove from heat and stir in pear. Set aside.
  3. Kuchen Layer: In a bowl, combine flour, baking powder, salt and cinnamon.
  4. In another bowl, whisk together sugar, egg, 1⁄3 cup (75 mL) water, oil and vanilla until frothy. Stir into flour mixture until just blended.
  5. Spread kuchen layer in prepared baking dish. Pour fruit layer over kuchen layer. Sprinkle with topping.
  6. Bake in preheated oven for 45 minutes. Serve warm.

–Excerpted from 250 Essential Diabetes Recipes by Sharon Zeiler, Canadian Diabetes Association © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.



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