Preheat oven to 350 Degrees. Grease a 9x13” baking dish with nonstick spray.
Make the Apple Filling
Place sliced apples in a large bowl. Set aside. In a separate bowl combine lemon juice, water, SPLENDA, flour and cinnamon. Stir to combine. Pour over apples. Mix well so apples are evenly covered. Transfer apple mixture to greased baking dish.
Make the Oat Topping
Rinse bowl, then mix together rolled oats, flour, chopped pecans, cinnamon, SPLENDA and melted butter. Stir until well combined.
Pour topping evenly over apple mixture.
Bake for 50 to 55 minutes, until the apples are bubbling and the topping is golden brown. Allow to cool for 30 minutes before serving.
Serving suggestion: enjoy apple crisp on its own, or serve with low calorie vanilla ice cream and sugar-free caramel syrup for a decadent dessert.Sweetner Change: If you change sweetener, the calorie content will change. Storage: Sit this out on the counter for 1-2 days but I prefer to keep it in the refrigerator for 3-4 days, covered. Substitutions: Substitute the Granny Smith apples with the Gala, Jonagold, Gravensmith or Crispin. Any apple that is good for baking will work here. Oats Choice: Make sure to use old fashioned oats as the quick oats can get gummy and steel cut are too hard. Apple Sizes: 1 large apple generally = 2 cups of sliced or 1 medium apple = 1 ⅓ cup sliced.