Simple recipe for crumble topping as I am a diabetic?

I am a former chef and also a diabetic, I found the new ';Splenda'; brown sugar blend to be great for baking, I use regular rolled oats (1 cup) a bit of all purpose flour (3/4 cup), the Splenda about (1/2 cup), some cinnimon, vanilla powder and diet marg (I use the I cannot believe its butter light) about a measured (1/2 cup), mix it like a regular one, it may be a bit crisper as the fat content is lower, even a bit of milk to make it softer.Simple recipe for crumble topping as I am a diabetic?
Peach Crumble Diabetic Recipe


Ingredients:


6 medium ripe peaches (about 2 pounds total)


2 tablespoons almond-flavored liqueur


1/2 teaspoon ground cinnamon


Pinch of freshly grated nutmeg


3/4 cup quick-cooking oats, uncooked


1/4 cup all-purpose flour


1/3 cup packed light brown sugar


3 tablespoons margarine, chilled and cut into small pieces








Directions:


Preheat the oven to 375-degrees. Prepare an 8-inch-square baking dish or deep glass pie pan with butter-flavored non-stick pan spray.





Peel, pit, and slice the peaches and put them in a large bowl. There should be about 6 cups. Add the liqueur, cinnamon, and nutmeg. Spoon the mixture into the prepared dish.





In a small bowl, combine the oats, flour, and brown sugar. Cut in the margarine until crumbly; sprinkle over the peaches. Bake 30 minutes, or until the peaches are tender and the topping is golden brown. Serve warm or at room temperature.





Recipe makes eight servings (1 crumble).





Nutritional information per serving (about 2/3 cup):


Calories: 161


Fat: 5g


Cholesterol: 0mg


Sodium: 54mg


Carbohydrates: 29g


Protein: 2g


Fiber: 3g


Exchanges: 2 Other Carbohydrate, 1/2 FatSimple recipe for crumble topping as I am a diabetic?
I use crushed diabetic granola for my husband. Found it too hard to replicate a crunchy crumble topping at home. I had tried a regular crumble topping and used Splenda instead but it came out tasting too synthetic.
i am diabetic and what i do is instead of sugar i use silver spoon light my doc and dietitian recommended this to me so for the crumble mix. 1 lb plain flour with 4 ounces of porridge oats and 1/2 lb best butter and 2 ounces of your favourite ground nuts almond hazel nuts etc and 1/2 teaspoon vanilla extract not essence when you have mixed these ingredients to a fine crumb (you know its OK if it resembles dry sand) then simply put on top of your fruit filling and instead of using sugar in the filling use the silver spoon light in its place i do not like the taste of saccharin or hermaceta,s candarel etc and this is the nearest that i have tasted that tastes a little like sugar without the taste of aniseed
WHAT I ALWAYS USE AND THEY PREFER IT TOO IS THE CRUMBS OF WEETABIX WHAT IS LEFT IN THE BOTTOM OR JUST CRUSH THE BISCUITS NO NEED TO ADD ANYTHING IT IS ALL THERE.
dont eat!