Cherry Crisp (with Splenda)

Filling:

3 cans tart cherries, drained.

3/4c. Splenda 1 t. almond flavoring

2 T. cornstarch 1T. kirsch (optional)

Mix and put in 8-9" square pan (I use glass)

Topping:

1/4 c. dark brown sugar 1/4 c. Splenda

1/2 c. oats (quick cooking) 1/4 c. flour

1/4 c. whole wheat flour (can use all white flour)

1/4 c. margarine or butter, melted

2 T. or so semi-sweet chocolate chips

1 T. sliced almonds

Mix all ingredients except chocolate chips and almonds together. Spread over cherries. Sprinkle on almonds and chocolate chips. Bake at 375 for about 30 minutes (until top is golden brown and filling bubbles.) 9 servings.

Variations:

Blueberry Filling:

2 pkg frozen blueberries. 1/2. c. Splenda

2 T. cornstarch

Peach filling:

4-6 c. fresh or frozen sliced peaches

1/2 c. S lenda 2T cornstarch

Apple filling.

4-6 c. fresh or frozen sliced apples

1/2 c. S lenda 1T cornstarch

1 t. cinnamon 1/2 t. nutmeg

Can use walnuts instead of almonds in the topping.

Chocolate chips are optional.