Berry Crisp

Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray. In a medium bowl combine the berries, lemon zest, lemon juice, 2 tablespoons Splenda® Sugar blend, corn starch and cinnamon.  Mix well and pour into pie pan. In another medium bowl, place all crisp topping ingredients (oatmeal through margarine). Work the margarine into the dry ingredients with your hands until it is crumbly. Sprinkle the crisp topping mixture evenly over the berries. Bake for 55 minutes or until the top is brown and the fruit is bubbly. Serve warm. MAKE IT GLUTEN-FREE: If you have celiac disease and your doctor has approved consumption of gluten-free oats, then you can buy certified gluten-free oats for this dish and make it gluten-free.