Light Cranberry Apple Crisp

• 1 (20 ounce) can sugar-free apple pie filling
• 1 cup fresh cranberries (I used some that I had frozen)
• 3 tablespoons Splenda sugar substitute
• 3 tablespoons water
• Topping
• 2 tablespoons brown sugar (I used Splenda brown sugar blend)
• 2 tablespoons light margarine, melted
• 2 tablespoons honey
• 1 cup rolled oats
• 1 teaspoon cinnamon

1. Preheat oven to 350u0b0F Coat an 8-inch baking dish with cooking spray.
2. Dump in the can of pie filling and cranberries. Sprinkle on the Splenda and water.
3. Mix the topping ingredients together and scatter over the fruit.
4. Bake for 30 minutes or until the cranberries have popped and the mixture is bubbly and the topping has browned.
5. Best served warm, especially with a scoop of ice cream.

sugar, fresh cranberries, splenda sugar substitute, water, topping, brown sugar, light margarine, honey, rolled oats, cinnamon

Taken from www.food.com/recipe/light-cranberry-apple-crisp-291749 (may not work)