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Ingredients
- Topping:
- ¼ cup white flour
- ⅛ cup Splenda Brown Sugar
- 2 Tblspn measurable Splenda
- ¼ tsp ground cinnamon
- Dash of salt
- ¼ cup oatmeal
- 3 Tblspn cold butter, cut into 3 pieces
- Berries:
- 1 small container red raspberries
- 1 small container blackberries
- ¼ cup measurable Splenda (or 2 Tblspn each sugar and Splenda)
- 1 Tblspn cornstarch
Preparation
Step 1
Preheat oven to 350° F.
2 8-ounce oven proof dishes
In a mini-processor, whirl the topping ingredients, omitting the oatmeal, until the butter is chopped into small pieces. Transfer to a bowl and stir in the oatmeal. Alternately, combine all of the topping ingredients in a small bowl and cut in the butter, using a pastry blender, knives, or your fingers.
In a separate bowl, combine the berries, Splenda, and cornstarch. Divide the berries evenly between the two oven proof dishes and top with the oatmeal mixture.
Bake about 35 minutes, until the top is lightly brown and the fruit is bubbly. Allow to cool slightly, serve warm.