Cherry-Blackberry Crumble

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

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

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


  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.
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