BLUEBERRY AND RASPBERRY CRUMBLE

This seasonal and sweet crowd-pleasing dessert makes a well-balanced breakfast too! Just add a generous dollop of yogurt on top for your protein. Perhaps a lovely Memorial Day treat, with leftovers for breakfast😊. 

INGREDIENTS
2 cups fresh or frozen blueberries
2 cups fresh or frozen raspberries
1/3 cup granulated sugar
1/3 cup plus 3 Tbsp. all-purpose flour, divided
1 1/2 cups oats
2 Tablespoons light brown sugar
2 Tablespoons butter, cut into pieces
Nonstick cooking spray 
Toppings per serving: For dessert: 2 Tablespoons low fat frozen yogurt; For breakfast: ½-1  cup nonfat Greek yogurt plus a teaspoon of honey or maple syrup

PREPARATION
Spray the bottom of a 1-quart casserole dish or 9” square baking dish with nonstick cooking spray and set aside.

In a large bowl, whisk together the granulated sugar and the 3 tablespoons of flour.
Add the blueberries and raspberries to the bowl and gently toss to coat.
Transfer the coated berries into the prepared baking dish.

In another bowl, combine the oats, brown sugar and the remaining 1/3 cup of flour.

Add the cut butter pieces (using a pastry cutter, a fork, or your fingers-best method!), until the crumble mixture resembles coarse crumbs.

Sprinkle over the berries. Lightly spray top with oil spray. 

Bake at 350 degrees F for about 30 minutes. Switch to high broil for 2-3 minutes or until golden brown. Watch carefully to make sure it does not burn! Cut into 8 squares and add toppings per serving. Makes 8 servings.

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