Blackberry Crumble

By Chef_Kate

Ingredients

• Topping:
• refrigerated butter-flavored cooking spray
• 2 cups (288 g) fresh blackberries, rinsed and drained
• 1 teaspoon (5 ml) grated orange zest
• 2 packets sugar substitute
• 1 teaspoon (5 ml) granulated sugar
• 1 teaspoon (5 ml) ground cinnamon
• 1/2 teaspoon (2.5 ml) ground nutmeg
• 3 tablespoons (45 g) all-purpose flour
• 2 tablespoons (30 g) rolled oats
• 2 tablespoons (25 g) reduced-fat margarine

Details

Servings 4
Adapted from diabetic-recipes.com

Preparation

Step 1

Preheat the oven to 425°F (220°C). Coat four 1-cup (120 ml) soufflé dishes or small baking dishes with cooking spray.

Combine the berries and orange zest. Divide between the 4 soufflé dishes.

In a small bowl and using a fork, combine the remaining ingredients to make a crumble topping. Sprinkle on top of the fruit.

Bake until crisp and the fruit is done, about 15 minutes. Serve warm.

Per Serving: 108 calories (33% calories from fat), 2 g protein, 4 g total fat (0.9 g saturated fat), 18 g carbohydrate, 5 g dietary fiber, 0 cholesterol, 66 mg sodium

Diabetic Exchanges: 1 carbohydrate ( 1/2 bread/starch, 1/2 fruit), 1 fat

Note: Vary the berries, using blueberries, boysenberries, loganberries, or raspberries.