Note: this recipe makes a triple batch of the crumble topping (~3 3/4 c.). It freezes well.

• 2 1/4 c. packed brown sugar substitute (I use Truvia)
• 1 1/2 c. white whole wheat flour
• 1 1/2 c. old-fashioned oats
• 1 c. vegan margarine (contains sunflower lecithin)
• 2 1/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground ginger

• Betty Crocker
• Note: I changed the spices around a little bit – too much nutmeg in the original.