Cherry-Blackberry Crumble

By VegasBartender

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

Maureen Callahan, Cooking Light

APRIL 2007

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 375°.

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.