Crustless Cranberry Pie

Pie filling: 1 cup flour, 1 cup Splenda, 1/2 cup sugar , 1/4 t. salt, 3 cups fresh cranberries (sliced in half), 1/2 cup chopped walnuts, 2 eggs, 1 cup applesauce, 1 cup sliced & diced rhubarb 2 T. melted butter, 1/2 t. almond extract, 3/4 t. vanilla extract.

Topping: 2 T. melted butter, 1/4 cup Splenda (or sugar), 1/4 t. cinnamon, 1 t. vanilla extract, 3/4 cup quick oatmeal, 1/4 cup chopped walnuts (optional).

Grease a 9" pie dish. Set aside. Slice cranberries in half and set aside in a bowl.
In a large mixing bowl mix flour, Splenda, sugar and salt together. In a small bowl beat eggs; mix in applesauce, and extracts. Pour mixture into bowl with flour mixture and stir to combine. Add sliced cranberries, rhubarb and walnuts and stir folding to combine. Empty evenly into the prepared pie dish.

In a small bowl mix melted butter with Splenda and cinnamon. Stir in oatmeal. Add chopped walnuts and stir until crumbly. Sprinkle over top of pie filling evenly. Place in preheated 350 degree oven and bake for 1 hour. Let rest on stove top about 30 minutes or more before serving. Serve warm. Refrigerate once cooled. Can serve chilled hours later or next day. Serve with Vanilla ice cream or Whipped cream.