Blackberry Crumble
(makes 4 servings)
| refrigerated butter-flavored cooking spray |
| 2 | cups (288 g) fresh blackberries, rinsed and drained |
| 1 | teaspoon (5 ml) grated orange zest |
| Topping: |
| 2 | packets sugar substitute |
| 1 | teaspoon (5 ml) granulated sugar |
| 1 | teaspoon (5 ml) ground cinnamon |
| 1/2 | teaspoon (2.5 ml) ground nutmeg |
| 3 | tablespoons (45 g) all-purpose flour |
| 2 | tablespoons (30 g) rolled oats |
| 2 | tablespoons (25 g) reduced-fat margarine |
- Preheat the oven to 425°F (220°C), Gas Mark 7. Coat four 1-cup (120 ml) soufflé dishes or small baking dishes with cooking spray.
- Combine the berries and orange zest. Divide between the 4 soufflé dishes.
- In a small bowl and using a fork, combine the remaining ingredients to make a crumble topping. Sprinkle on top of the fruit.
- Bake until crisp and the fruit is done, about 15 minutes. Serve warm.
| Per Serving: | 108 calories (33% calories from fat), 2 g protein, 4 g total fat (0.9 g saturated fat), 18 g carbohydrate, 5 g dietary fiber, 0 cholesterol, 66 mg sodium |
| Diabetic Exchanges: | 1 carbohydrate ( 1/2 bread/starch, 1/2 fruit), 1 fat |
Note: Vary the berries, using blueberries, boysenberries, loganberries, or raspberries.
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