Blueberry, Apple And Rhubarb Crisp

• FOR THE BASE:
• 1 cup Splenda Sugar Blend For Baking
• 3 Tablespoons Cornstarch
• 1 teaspoon Ground Cinnamon
• 1 pinch Ground Nutmeg
• 2 cups Rhubarb Cut Into 1 Inch Pieces
• 3 whole Medium Apples, Cored And Sliced
• 2 cups Blueberries, Fresh
• FOR THE TOPPING:
• 2 cups Oats
• 1/2 cups Flour
• 1/2 cups Splenda Brown Sugar Blend
• 1/2 teaspoons Ground Cinnamon
• 1/4 cups Smart Balance

1. For the base:
2. 1. Preheat oven to 400 degrees F (175 degrees C).
3. 2. In a large bowl, mix the Splenda-Sugar blend, cornstarch, cinnamon and nutmeg together.
4. 3. Cut rhubarb into one 1 inch pieces and add it to the bowl with Splenda-Sugar mixture.
5. 4. Core and thinly slice apples and put into the bowl with the rhubarb.
6. 5. Add blueberries to the other fruit and toss/mix to distribute fruit and Splenda-Sugar mixture.
7. 6. Pour fruit mixture into a 9x13 inch glass baking dish.
8. For the topping:
9. 7. In a large bowl, combine oats, flour, Splenda-brown sugar and 1/2 teaspoon cinnamon together.
10. 8. Add small pats of Smart Balance and cut into the flour mixture until it looks crumbly (with no big chunks).
11. 9. Pour oatmeal/sugar/butter mixture over the fruit.
12. 10. Bake at 400 degrees F (175 degrees C) for 30-35 minutes or until topping is brown.
13. 11. Serve warm. It's even better with a scoop of vanilla ice cream.
14. NOTE: Rhubarb may be a bit tart... squish it a bit with the warm blueberry and apple juice. YUMMMMM!
15. NUTRITION FACTS from MacGourmet:
16. Servings: 16
17. Amount Per Serving
18. Calories: 200
19. Total Fat: 2.90g
20. Cholesterol: -
21. Sodium: 24mg
22. Total Carbs: 37.45g
23. Dietary Fiber: 2.72g
24. Sugars: 23.73g
25. Protein: 2.13g

splenda sugar, cornstarch, ground cinnamon, ground nutmeg, rhubarb, apples, blueberries, oats, flour, splenda brown sugar, ground cinnamon, ubc

Taken from tastykitchen.com/recipes/desserts/blueberry-apple-and-rhubarb-crisp/ (may not work)