New Yummy Dessert

kellbell

Found this on Eatingwell.com. We tried it and loved it!!
Give it a try. It is quick and easy. ENJOY!!!

The recipe yields enough filling for 4 individual crumbles. Double the recipe and bake it in an 8-inch-square glass baking dish; triple it and bake it in a 9-by-13-inch baking dish to have leftovers or serve a crowd.

Makes 4 servings ACTIVE TIME: 10 minutes TOTAL TIME: 40 minutes

2 1/2 cups fresh or frozen blueberries or other fruit
1 tablespoon sugar
1 tablespoon whole-wheat or all-purpose flour
1 tablespoon orange juice
1 cup Crumble Topping (recipe follows)

1. Preheat oven to 400°F.
2. Toss berries (or other fruit) with sugar, flour and juice. Divide the mixture among four 6-ounce glass ramekins or other ovenproof dishes. Top each with 1/4 cup Crumble Topping. Place the dishes on a baking sheet.
3. Bake the crumbles until the tops are browned and the filling is bubbling, 20 to 25 minutes. Let stand for at least 10 minutes before serving.

NUTRITION INFORMATION: Per serving: 233 calories; 10 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 36 g carbohydrate; 3 g protein; 4 g fiber; 2 mg sodium; 154 mg potassium.
Nutrition bonus: Vitamin C (20% daily value).
Exchanges: 1 starch, 1 1/2 fruit, 2 fat; 2 1/2 Carbohydrate Servings.

CRUMBLE TOPPING RECIPE:
Makes 12 individual crumbles or 1 large (9-by-13-inch) crumble

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1 1/2 cups old-fashioned rolled oats
3/4 cup pecans or almonds, chopped
1/2 cup brown sugar
1/3 cup whole-wheat or all-purpose flour
3/4 teaspoon ground cinnamon
5 tablespoons canola oil

Combine oats, nuts, brown sugar, flour and cinnamon in a medium bowl and stir until well blended. Drizzle oil over the dry ingredients and stir until evenly moistened.

NUTRITION INFORMATION: Per 1/4 cup: 161 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 18 g carbohydrate; 2 g protein; 2 g fiber; 1 mg sodium; 68 mg potassium.
Exchanges: 1 starch, 1 fat; 1 Carbohydrate Serving.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week or freeze for up to 1 month.

kellbell

Found this on Eatingwell.com. We tried it and loved it!!
Give it a try. It is quick and easy. ENJOY!!!

The recipe yields enough filling for 4 individual crumbles. Double the recipe and bake it in an 8-inch-square glass baking dish; triple it and bake it in a 9-by-13-inch baking dish to have leftovers or serve a crowd.

Makes 4 servings ACTIVE TIME: 10 minutes TOTAL TIME: 40 minutes

2 1/2 cups fresh or frozen blueberries or other fruit
1 tablespoon sugar
1 tablespoon whole-wheat or all-purpose flour
1 tablespoon orange juice
1 cup Crumble Topping (recipe follows)

1. Preheat oven to 400°F.
2. Toss berries (or other fruit) with sugar, flour and juice. Divide the mixture among four 6-ounce glass ramekins or other ovenproof dishes. Top each with 1/4 cup Crumble Topping. Place the dishes on a baking sheet.
3. Bake the crumbles until the tops are browned and the filling is bubbling, 20 to 25 minutes. Let stand for at least 10 minutes before serving.

NUTRITION INFORMATION: Per serving: 233 calories; 10 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 36 g carbohydrate; 3 g protein; 4 g fiber; 2 mg sodium; 154 mg potassium.
Nutrition bonus: Vitamin C (20% daily value).
Exchanges: 1 starch, 1 1/2 fruit, 2 fat; 2 1/2 Carbohydrate Servings.

CRUMBLE TOPPING RECIPE:
Makes 12 individual crumbles or 1 large (9-by-13-inch) crumble

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1 1/2 cups old-fashioned rolled oats
3/4 cup pecans or almonds, chopped
1/2 cup brown sugar
1/3 cup whole-wheat or all-purpose flour
3/4 teaspoon ground cinnamon
5 tablespoons canola oil

Combine oats, nuts, brown sugar, flour and cinnamon in a medium bowl and stir until well blended. Drizzle oil over the dry ingredients and stir until evenly moistened.

NUTRITION INFORMATION: Per 1/4 cup: 161 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 18 g carbohydrate; 2 g protein; 2 g fiber; 1 mg sodium; 68 mg potassium.
Exchanges: 1 starch, 1 fat; 1 Carbohydrate Serving.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week or freeze for up to 1 month.

thalli1

This looks great! Thanks!:flowerforyou: