I made this recipe on Sunday, and both Aaron and I declare it a success. Granted, I forgot one ingredient in the crumb topping — 2 Tbsp. cold water — but it still turned out pretty good.
It’s not exactly low carb — OK, it’s not low-carb at all — but it is lower in sugar than normal desserts, thanks to the inclusion of Splenda products. Plus, I feel better about my food in general when I know what’s in it. No high fructose corn syrup for me, thanks, and make mine wheat flour.