Cherry-Blackberry Crumble

recipe
Canola oil is a good alternative to traditional butter in the topping.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 220
Caloriesfromfat 31 %
Fat 7.5 g
Satfat 0.6 g
Monofat 4.2 g
Polyfat 2.2 g
Protein 3.2 g
Carbohydrate 35.5 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 39 mg
Calcium 44 mg

Ingredients

1/3 cup whole wheat pastry flour
1/2 cup oats
5 tablespoons brown sugar, divided
1/4 cup sliced almonds
3 tablespoons canola oil
2 tablespoons cornstarch
1/2 teaspoon finely grated lemon rind
1 tablespoon fresh lemon juice
1/8 teaspoon salt
2 (12-ounce) packages frozen pitted Bing cherries, thawed
1 (12-ounce) package frozen blackberries, thawed
Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 2 tablespoons sugar, sliced almonds, and oil in a small bowl, stirring until blended.

Combine remaining 3 tablespoons sugar, cornstarch, and remaining ingredients except cooking spray in a large bowl. Toss gently to combine. Spoon fruit mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with oat mixture. Bake at 375° for 35 minutes or until bubbly.

Note:

Maureen Callahan,

April 2007
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