Fruit Crisp (1 point)

6 servings Ingredients: 1 cup old fashioned oats 1/2 tsp ground cinnamon 1/2 cup unsweetened applesauce 4 cups unsweetened fresh fruit 3 tbsp lemon juice 10 tbsp splenda, divided 1 tbsp cornstarch Directions: Preheat oven to 350F. Mix the oats, 2 tbsp splenda, cinnamon and applesauce together until combined. Set aside. Put about 4 cups of prepared fruit (see notes) into a sprayed 8" or 9" dish. Scatter the oat mixture on top of the fruit. Bake for 30 minutes until the oat topping is browned and the fruit is bubbling. Let the crisp cool for at least 15 minutes before serving. Preparing the Fruit: If the fruit is soft (berries, peaches, nectarines, cherries) I cut it up smaller if necessary, toss with 3 tbsp cup of lemon juice, add up to 1/2 cup of sweetener mixed with the cornstarch and add it to my baking pan. If the fruit is hard and/or a little sour (apples, rhubarb, pears) I cut it up, toss with 3 tbsp of lemon juice and at least 1/2 cup of sweetener mixed with the cornstarch. I like to precook the fruit a little either by microwaving or cooking on a medium high stove for for about 5 minutes.