Apple Berry Fruit Crisp

Topping
1 ½ cups (375 mL) Robin Hood® Oats
¼ cup (50 mL) Five Roses® All Purpose Flour
3 tbsp (45 mL) Splenda® No Calorie Sweetener, Granulated
½ tsp (2 mL) cinnamon
½ cup (125 mL) cold butter, cut into pieces
Filling
4 apples, peeled, cored and sliced (about 5 cups/1.1L)
2 cups (500 mL) fresh or frozen berries (such as raspberries,blueberries and strawberries)
¾ cup (175 mL) Splenda® No Calorie Sweetener, Granulated
¼ cup (50 mL) lemon juice
1 tbsp (15 mL) lemon zest
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) nutmeg

1. Preheat oven to 375º F (190º C). Grease a 9” x 9” (2.5 L) baking dish.
2. Topping: In a large bowl, combine oats, flour, sweetener and cinnamon. Cut in butter with a pastry blender or 2 knives until mixture is crumbly. Reserve.
3. Filling: In a large bowl, combine all ingredients for filling. Stir until well combined. Transfer mixture to prepared baking dish.
4. Sprinkle reserved topping over fruit mixture.
5. Bake in preheated oven for 1 hour until topping is lightly browned and fruit is bubbling. Serve warm, at room temperature or cold. Pairs deliciously with a scoop of ice cream on the side.

• To make individual crisps, bake in single serve baking dishes or ramekins for 45-50 minutes.