Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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

Maureen Callahan
Recipe by Cooking Light April 2007

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

220 calories; calories from fat 31%; fat 7.5g; saturated fat 0.6g; mono fat 4.2g; poly fat 2.2g; protein 3.2g; carbohydrates 35.5g; fiber 5.8g; cholesterol 0mg; iron 1.1mg; sodium 39mg; calcium 44mg.
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