
Recipe by
Chef Jeff
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Preheat the oven to 375°F. Place the pie crust in a 9-inch pie plate and lightly prick the bottom with a fork.
Toss the apples and pears with lemon juice, cornstarch, sweetener, cinnamon, nutmeg, and vanilla.
Stir together the oats, almond flour, walnuts, and butter until crumbly.
Mound the fruit mixture into the crust and sprinkle the oat-walnut topping evenly over it.
Bake for 40–45 minutes, until the fruit is tender and the crust is golden. Cover the edges loosely with foil if they brown too quickly.
Cool for at least 30 minutes before slicing. Serve each slice with 1/2 cup low-fat frozen yogurt.
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