4 medium unpeeled nectarines
2 large unpeeled plums
5 tbsp. Splenda, divided
1-1/2 tsp. cinnamon, divided
1/4 cup flour
1/4 cup uncooked old-fashioned oats
3 tbsp. cold, reduced-fat butter, cut into pieces
1/4 cup pecan chips, toasted

Preheat oven to 375°F.

Cut nectarines and plums into slices over medium bowl, to catch any juices. Disacrd pits.

In small bowl, combine 2 tbsp. Splenda and 1 tsp. cinnamon. Sprinkle over fruit. Mix well. Lightly spray a 9-inch pie plate with cooking spray. Transfer fruit mix to pie plate.

In another small bowl, combine flour, oats, remaining 3 tbsp. Splenda, and 1/2 tsp. cinnamon. Cut in butter with 2 knives until mix resembles coarse crumbs. Stir in pecans. Sprinkle oat mix over fruit mix.

Bake 30 minutes or until filling is bubbly and tender and topping is golden brown. Serve warm.

Calories; 152 per serving. Fat; 7 g. Saturated fat; 2 g.

Submitted by: Sherry Monfils