Cranberry-Cherry Crumble

Serve warm with low-fat vanilla ice cream or fat-free whipped topping.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 19%
  • Fat: 5.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.9g
  • Carbohydrate: 53.6g
  • Fiber: 4.5g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 99mg
  • Calcium: 37mg

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

Preparation

  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.
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