Blueberry Crumble

By Peonys

Super quick and very tasty. This has become one of the items that I consider as one of my staples, that I always have the ingredients for on hand.

From Eating Well June / July 2006.

233 Calories per serving.
10 G fat; 0 mg cholesterol; 36 G carbohydrate; 3 G protien; 4 G fiber; 2 mg sodium; 154 mg potassium. 20% daily value of Vitamin C.

Ingredients

• 2 1/5 cups fresh or frozen blueberries (or other fruit)
• 1 Tablespoon sugar
• 1 Tablespoon whole wheat or all purpose flour
• 1 Tablespoon orange juice
• 1 cup crumble topping
• CRUMBLE TOPPING
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cups pecans or almonds, chopped
• 1/2 cup brown sugar
• 1/3 cup whole wheat or all purpose flour
• 3/4 teaspoon ground cinnamon
• 5 Tablespoons canola oil

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees.

Toss berries with sugar, flour and juice.

Divide berries into four 6-ounce glass ramekins or other ovenproof dishes.

Top with crumble topping. Place dish(es)on a baking sheet.

Bake the crumbles until the tops are browned and the filling is bubbling, 20 to 25 min. Let stand for at least 10 minutes before serving.

CRUMBLE TOPPING
Combine oats, nuts, brown sugar and cinamon in bowl and stir until well blended. Drizzle oil over the dry ingredients and stir until evenly moistened.