2 tsp lemon juice
2 tbsp white whole-wheat or garbanzo bean flour
1 1/2 tbsp Splenda Brown Sugar Blend
1/2 tsp ground cinnamon
2 tbsp butter
1/2 cup quick cook oats, raw
2 tbsp chopped pecans or slivered almonds
Preheat oven to 425 degrees.
Lightly grease a 1-quart casserole dish.
Combine pie filling and lemon juice; spoon into the prepared casserole dish.
Combine the flour, Splenda and cinnamon; cut the butter into the mixture using a pastry cutter or two knives until the mixture is crumbly. Stir in the oats and pecans or almonds. Sprinkle over the cherry layer.
Bake at 425 degrees 20-25 minutes until browned and bubbly.
Personal note: Delicious topped with a scoop of sugar-free vanilla ice cream or frozen yogurt.
Note: File Photo