The best makeover recipe ever!

Okay, so the whole point of this is to put together improved recipes made over to be more diabetic friendly.  This is one of our favorites.

Chocolate Cherry Crisp

1 can no sugar added cherry pie filling
2 cups frozen cherries (I use sliced apples, cranberries, or blueberries, depending on what's around)
1/4 cup brown sugar splenda

1/2 cup flour
1/2 cup oats
1/4 cup unsweetened cocoa
1/3 cup butter
1/4 cup mini chocolate chips

Place fruit in an ungreased 8x8 pan.  Cover with pie filling; sprinkle with dash of salt. Mix brown sugar, flour, oats, and cocoa. Cut in butter till mixture resembles coarse crumbs. Sprinkle over fruit. Sprinkle with mini chips.
Bake at 350 for 30-45 minutes till bubbly.
(Originally from a Pilsbury cookbook)

I often double the recipe and use a 9x13 pan to take to church dinners. It's a huge hit (and many people don't know it's diabetic friendly! Someone was eating it once while telling us he could always tell when something had that fake stuff in it.  I didn't tell him.... till much later, anyway ;). I think my favorite is with cranberries, but then I'm a bit of a cranberry freak. Ask my brother.
I've also made it without cocoa or chocolate chips, substituting no sugar added apple pie filling and sliced apples. A bit of cinnamon in the topping is good, or sprinkled with caramel bits.
Whatever ingredients, it's fabulous with whipped cream (cool whip) on top. It melts a little like ice cream and doesn't have anywhere near the carbs.