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Cranberry-Cherry Crumble

Randy Mayor
Yield 8 servings
Serve warm with low-fat vanilla ice cream or fat-free whipped topping.

Ingredients

  • 3 cups fresh or frozen cranberries, thawed
  • 3 cups frozen pitted dark sweet cherries, thawed
  • 3/4 cup granulated sugar
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup dried cherries, chopped
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • Cooking spray
  • 1/4 cup slivered almonds, chopped
  • 1/4 cup regular oats
  • 1/4 cup whole wheat flour (about 1 1/8 ounces)
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon almond extract
  • 2 tablespoons chilled butter, cut into small pieces

Nutrition Information

  • calories 265
  • caloriesfromfat 19 %
  • fat 5.6 g
  • satfat 2.1 g
  • monofat 2 g
  • polyfat 0.9 g
  • protein 2.9 g
  • carbohydrate 53.6 g
  • fiber 4.5 g
  • cholesterol 8 mg
  • iron 1.1 mg
  • sodium 99 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 7 ingredients in a large bowl, tossing gently to coat fruit. Spoon cranberry mixture into an 8-inch square baking dish coated with cooking spray.

  3. Combine almonds and the next 7 ingredients (through extract) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle oat mixture evenly over cranberry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is golden.