Cranberry-Cherry Crumble

Yield: 8 servings

4 cups fresh cranberries

1 cup blueberries

3 cups dark sweet cherries

50 drops stevia extract

1 tbsp. all-purpose flour

1 1/2 tsp. cornstarch

cooking spray

1 tbsp. crumbled almond slices

1/3 cup regular oats

1/4 cup whole wheat pastry flour

2 tbsp. Splenda Brown Sugar Blend

1/8 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1/4 tsp. vanilla extract

2 tbsp. Smart Balance Light Buttery Spread

  1. Preheat oven to 375 degrees.
  2. Combine first (6) ingredients in a large bowl, tossing gently to coat fruit. Spoon cranberry mixture into an 11 x 7-inch baking dish coated with cooking spray.
  3. Combine almonds and next (6) ingredients in a medium bowl; cut in margarine with pastry blender or fork until mixture resembles coarse meal. Sprinkle oat mixture evenly over cranberry mixture. Bake at 375 degrees for 30 to 45 minutes or until filling is bubbly and topping is golden.

based on recipe from Cooking Light Annual Recipes 2007

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