Cranberry-Cherry Crumble

Serve warm with low-fat vanilla ice cream or fat-free whipped topping.

Yield: 8 servings

Ingredients

• 3  cups  fresh or frozen cranberries, thawed
• 3  cups  frozen pitted dark sweet cherries, thawed
• 3/4  cup  granulated sugar
• 1/4  cup  dried cranberries, chopped
• 1/4  cup  dried cherries, chopped
• 1  tablespoon  all-purpose flour
• 1 1/2  teaspoons  cornstarch
• Cooking spray
• 1/4  cup  slivered almonds, chopped
• 1/4  cup  regular oats
• 1/4  cup  whole wheat flour (about 1 1/8 ounces)
• 1/4  cup  packed brown sugar
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground nutmeg
• 1/8  teaspoon  ground cinnamon
• 1/8  teaspoon  almond extract
• 2  tablespoons  chilled butter, cut into small pieces

Preparation

Preheat oven to 375°.

Combine first 7 ingredients in a large bowl, tossing gently to coat fruit. Spoon cranberry mixture into an 8-inch square baking dish coated with cooking spray.

Combine almonds and the next 7 ingredients (through extract) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle oat mixture evenly over cranberry mixture. Bake at 375° for 45 minutes or until filling is bubbly and topping is golden.

Nutritional Information

Calories:

265 (19% from fat)

Fat:

5.6g (sat 2.1g,mono 2g,poly 0.9g)

Protein:

2.9g

Carbohydrate:

53.6g

Fiber:

4.5g

Cholesterol:

8mg

Iron:

1.1mg

Sodium:

99mg

Calcium:

37mg