Cherry-Blackberry Crumble |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Canola oil is a good alternative to traditional butter in the topping. Ingredients:
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 |
Directions:
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.
|
|