I forgot to take a picture but this came out GOOD. My husband was convinced that it wasn’t GI friendly and very sad for me that I couldn’t have any!
4 cups washed blackberries
1 1/3 cup Splenda (2/3 cups for the berries, 2/3 cups for the topping)
3 TBS lemon juice
6 TBS butter
3/4 cup unbleached all purpose flour
1/2 cup white whole wheat flour
1/4 tsp salt
Mix blackberries with 2/3 cup Splenda in a baking dish. Sprinkle with lemon juice.
Mix crumble topping using a pastry cutter or your fingers to blend the butter with the dry ingredients. Bake for 45 minutes to an hour at 350 degrees. Delciious with no sugar added vanilla ice cream!