This versatile recipe can be switched with different fruit combinations; try apples with raspberries, pears with blackberries, or next summer, apricots with blueberries. It's the kind of recipe you'll use again and again--dessert couldn't be easier or tastier!

refrigerated butter-flavored cooking spray

1	4-ounce (120 g) Granny Smith apple or Bartlett pear, peeled, quartered, cored, and cut in 1-inch (2.5 cm) pieces

1/2	cup (62 g) fresh raspberries or fresh blackberries

1	tablespoon (15 ml) fresh lemon juice

1/2	teaspoon (2.5 ml) grated lemon zest

Streusel Topping:

1	packet sugar substitute

1/2	teaspoon (2.5 ml) sugar

1/2	teaspoon (2.5 ml) ground cinnamon

1/8	teaspoon (0.6 ml) ground nutmeg

1 1/2

tablespoons (13 g) unbleached all-purpose flour

1	tablespoon (5 g) rolled oats

1	tablespoon (12 g) reduced-fat margarine

1. Preheat oven to 425°F (220°C), Gas Mark 7. Lightly coat two 2/3-cup (160 ml) soufflé dishes or oven-proof dessert cups with cooking spray.
2. Combine the fruits with the lemon juice and zest. Divide evenly between the two dessert cups.
3. Using a fork or your fingers, combine the sugar substitute, sugar, cinnamon, nutmeg, flour, rolled oats, and margarine to make a crumble topping. Sprinkle on top of the fruit. Bake until crisp and the fruit is cooked, about 15 minutes. Cool on a wire rack. Serve warm.