Cranberry-Cherry Crumble

Photo by Randy Mayor
















This would be a nice treat, my changes are in ( ) Chari
Serve warm with low-fat vanilla ice cream or fat-free whipped topping.


3 cups fresh or frozen cranberries, thawed
3 cups frozen pitted dark sweet cherries, thawed
3/4 cup granulated sugar (splenda)
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
1/4 cup packed brown sugar (Diabetisweet)
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



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.



Yield: 8 servings
Calories before changes
CALORIES 265 (19% from fat); FAT 5.6g (sat 2.1g,mono 2g,poly 0.9g); IRON 1.1mg; CHOLESTEROL 8mg; CALCIUM 37mg; CARBOHYDRATE 53.6g; SODIUM 99mg; PROTEIN 2.9g; FIBER 4.5g

Cooking Light, NOVEMBER 2006