Blueberry, Apple and Rhubarb Crisp

For the base:

1. Preheat oven to 400 degrees F (175 degrees C).

2. In a large bowl, mix the Splenda-Sugar blend, cornstarch, cinnamon and nutmeg together.

3. Cut rhubarb into one 1 inch pieces and add it to the bowl with Splenda-Sugar mixture.

4. Core and thinly slice apples and put into the bowl with the rhubarb.

5. Add blueberries to the other fruit and toss/mix to distribute fruit and Splenda-Sugar mixture.

6. Pour fruit mixture into a 9×13 inch glass baking dish.

For the topping:

7. In a large bowl, combine oats, flour, Splenda-brown sugar and 1/2 teaspoon cinnamon together.

8. Add small pats of Smart Balance and cut into the flour mixture until it looks crumbly (with no big chunks).

9. Pour oatmeal/sugar/butter mixture over the fruit.

10. Bake at 400 degrees F (175 degrees C) for 30-35 minutes or until topping is brown.

11. Serve warm. It’s even better with a scoop of vanilla ice cream.

NOTE: Rhubarb may be a bit tart… squish it a bit with the warm blueberry and apple juice. YUMMMMM!

NUTRITION FACTS from MacGourmet:
Servings: 16
Amount Per Serving
Calories: 200
Total Fat: 2.90g
Cholesterol: —
Sodium: 24mg
Total Carbs: 37.45g
Dietary Fiber: 2.72g
Sugars: 23.73g
Protein: 2.13g