Summer Stone Fruit (or whatever fruit you want) Crisp

In a small saucepan, bring the water, sugar, cornstarch, vanilla and salt to a boil over medium-high heat. Turn the heat off and let sit while you prepare the rest of the recipe.

Dump the flour, Splenda brown sugar, oatmeal, pumpkin pie spice and melted butter into a bowl and stir until it’s nice and crumbly. Add the almonds and mix them in.

Mix the 1/2 cup of Splenda into the sugar syrup mixture (if you want to use only sugar, mix the extra 1/2 cup, for a total of 1 cup, in before you heat the syrup). Then grease an 11″x13″ pan and dump in your sliced fruit. Pour the syrup mixture over the fruit and then crumble the oatmeal/almond goodness over the top.

Bake in a 350 degree oven for 35-40 minutes, or until golden brown. Cool on your counter for 10 minutes, then serve with vanilla ice cream on top. Yum!