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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 372.2
  • Total Fat: 12.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 144.0 mg
  • Total Carbs: 64.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 3.5 g

View full nutritional breakdown of Blackberry & Blueberry Oat Crumbles calories by ingredient
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Blackberry & Blueberry Oat Crumbles

Submitted by: KFAYJAY

Introduction

I saw this recipe in a magazine and it looked like it was something that could be pretty safe and nutritional. Had it for a while and finally made it! It is so easy to make and it takes SOOOOO good!!! And I was not the one to like blackberries or blueberries. Also you are getting chockfuls of antioxidants from this.... I saw this recipe in a magazine and it looked like it was something that could be pretty safe and nutritional. Had it for a while and finally made it! It is so easy to make and it takes SOOOOO good!!! And I was not the one to like blackberries or blueberries. Also you are getting chockfuls of antioxidants from this....
Number of Servings: 8

Ingredients

    Fruit:
    2/3 cup granulated sugar
    1 Tbsp cornstarch
    2 pints blueberries (abt 4 1/2 cups)
    1 pint blackberries
    1 Tbsp fresh lemon juice

    Topping:
    1 cup all-purpose flour
    3/4 cup old fashioned oats
    1/2 cup packed brown sugar
    1/2 cup (1 stick) cold butter ,cut into pieces (I used margarine or you can use reduced variety)
    1/2 tsp ground cinnamon (I used a bit more because I wanted to taste it more...)
    3 Tbsp finely chopped crystallized ginger (I left this out, not really a fan of it and it did not hurt the taste not having it)

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Directions

Fruit: Preheat oven to 375 F. In a bowl, mix granulated sugar and cornstarch. Add blueberries, blackberries and lemon juice; toss to coat. Divide berry mixture evenly among 8 (6 oz) ramekins. (Now this term was new to me/another word for custard dishes/they can be found in the bakeware section or I bought mine from Bed,Bath and Beyond).

2. Topping: In same bowl, combine flour,oats, and brown sugar. With fingertips, work in butter and cinnamon until coarse crumbs form; mix in crystallized ginger. Crumble topping over fruit. Place ramekins on a large rimmed baking sheet. Bake 30 minutes, or until topping browns and fruit is bubbly. Cool on wire rack and serve warm or at room temperature. Makes 8 servings.

(I misread and made six instead of 8, so the calories on mine is 496!!! So I will be eatting only half of it at a time. I was wondering why I had so much of the topping left and why the fruit was almost to the top!!!! Duh!!!!) Anyway, it was so good!!! You can cut some more cals by trying to halfen the topping. I think that is where the bulk of the calories come from outside of the sugar used to make it. The original recipe states that the cals are 383, sparkpeople est it a bit less, but it is pretty close by about 10 less cals. Enjoy!!!

Number of Servings: 8

Recipe submitted by SparkPeople user KFAYJAY.






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