Blueberry Crumble & Crumble Topping

Blueberry Crumble

Makes 4 servings
ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy

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.

MAKE AHEAD TIP: Equipment: Four 6-ounce glass ramekins or other ovenproof dishes


Crumble Topping

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.