My family did not care for this. We usually love fruity cobblers and crisps, but this lacked something. The absence of butter probably has a lot to do with it.
Canola oil is a good alternative to traditional butter in the topping.
Yield: 8 servings (serving size: 1 cup)
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Amount per serving
- Calories: 220
- Calories from fat: 31%
- Fat: 7.5g
- Saturated fat: 0.6g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 2.2g
- Protein: 3.2g
- Carbohydrate: 35.5g
- Fiber: 5.8g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 39mg
- Calcium: 44mg
- 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
- 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.
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Cherry-Blackberry Crumble Recipe at a Glance