1 cup raspberry
⅓ cup sugar
1 Tbsp cornstarch
1 Tbsp lemon juice
1 Tbsp kirsch or brandy (optional)
⅔ cup whole-wheat flour
½ cup old-fashioned rolled oats (not instant)
½ cup packed light brown sugar
1 tsp ground cinnamon
1 Tbsp pinch of salt
1 Tbsp butter, cut into small pieces
3 Tbsp canola oil
1 Tbsp frozen orange juice concentrate
1 ½ cup chopped slivered almonds or walnuts
reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt (optional)
1. Preheat oven to 375°F. Coat an 8-by-8-inch baking dish (or similar 1 1/2- to 2-quart dish) with cooking spray.
2. To make the filling: Combine cherries, raspberries, sugar, cornstarch, lemon juice and kirsch or brandy (if using) in a large bowl. Toss to coat. Place the filling in the prepared baking dish. Cover with foil and bake for 20 minutes.
3. Meanwhile, make the topping: Mix flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add butter and blend with a pastry blender or your fingertips. Add oil and stir to coat. Add orange juice concentrate and blend with your fingertips until dry ingredients are moistened.
4. When the filling has baked for 20 minutes, stir it and sprinkle the topping evenly over the surface. Sprinkle with almonds (or walnuts). Bake, uncovered, until fruit is bubbly and tender and topping is lightly browned, 20 to 25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or at room temperature with ice cream (or frozen yogurt), if desired.
dTip: You can purchase gadgets designed for pitting both cherries and olives at kitchenware stores.
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 248 17%
- Calories from fat 45 5%
- Total Fat 5gm 1%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 2gm 1%
- Sodium 17mg
- Total Carbohydrates 52gm 8%
- Fiber 5gm
- Protein 4gm
- Cholesterol 4mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.