Blackberry Crumb Cake

Ingredients

• Batter:
• 2 cups regular oats
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 1/2 tablespoons chilled butter, cut into small pieces
• 1 cup 1% low-fat milk
• 1/2 cup egg substitute
• 2 teaspoons vanilla extract
• 1 (10-ounce) package frozen blackberries, unthawed
• Cooking spray
• Topping:
• 1/2 cup regular oats
• 1/4 cup packed brown sugar
• 1 tablespoon chilled butter, softened
• 1/4 cup chopped pecans, toasted

Preparation

1. Preheat oven to 350°.
2. To prepare batter, place oats in a food processor; process until finely ground (about 1 minute). Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, sugar, baking powder, and salt to food processor; process until well blended. Add butter; pulse 5 times or until combined. Spoon mixture into a large bowl. Combine milk, egg substitute, and vanilla, stirring just until blended. Add to oat mixture, stirring to combine. Gently stir in blackberries. Pour mixture into a 9-inch square baking pan coated with cooking spray (batter will be thin).
3. To prepare topping, combine 1/2 cup oats and remaining ingredients in a food processor; process until finely chopped. Sprinkle evenly over batter. Bake at 350° for 45 minutes or until lightly browned and a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.