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Cherry-Blackberry Crumble

Yield 8 servings (serving size: 1 cup)
Canola oil is a good alternative to traditional butter in the topping.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.