Cherry Berry Crunch

By srumbel

My Cherry Berry Crunch is one of them. The inspiration for the presentation came from a wedding where an array of desserts were served in small jars. Not only were they some of the cutest desserts I have ever seen, they were also some of the most practical (easy to grab, eat, or tote!). Fun and festive, my small jars are packed the berry-good combination of fresh blueberries and sweet cherries topped with a sweet, oat-laced topping. So good...

If you don't have jars, don't worry. You can also make the dessert in ramekins or in a single baking dish.
from marlenekoch

Ingredients

• 1 (20-ounce) can light cherry pie filling
• 1 cup fresh blueberries
• 1/4 teaspoon almond extract
• 2 tablespoons + 1/3 cup no-calorie sweetener, divided*
• 1/4 cup all-purpose flour
• 3 tablespoons quick oats
• 1/2 teaspoon cinnamon
• 2 tablespoons margarine or butter

Preparation

Step 1

1. Preheat the oven to 375°F. In a medium bowl, stir together the pie filling, blueberries, extract, and 2 tablespoons sweetener. Divide the mixture evenly into 6 4-ounce jars or 6 6-ounce ramekins, placing about ½ cup of filling in each**.

2. In a small bowl, combine remaining sweetener, flour, oats, and cinnamon. Cut in margarine, and sprinkle 2 tablespoons topping onto each. Bake for 20 to 25 minutes or until bubbling. Let cool 15 minutes before serving.

*To use all natural Truvia baking blend, Domino's Light or C&H Light, use 1 tablespoon in the filling and 3 tablespoons in the topping.

**OR place the fruit mixture in a 1 ½-quart baking dish, sprinkle evenly with topping and bake as directed.

Nutrition Information Per Serving: (1 jar or generous ½ cup) Calories 140 | Carbohydrate 25g (Sugars 15g) | Total Fat 4g (Sat Fat 1g) | Protein 2g | Fiber 2g | Cholesterol 0mg | Sodium 40mg | Food Exchanges: 1 Fruit, ½ Starch, ½ Fat | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 4