Serves 6
My family loves this filled with antioxidants!! dessert for Sunday night – with some ice cream of course.
6 cups berries of choice, frozen or fresh
¼ cup granulated sugar
1 tablespoon lemon juice
2 tsp. cinnamon, divided
2/3 cup whole-wheat flour
½ cup old-fashioned rolled oats
½ cup packed light brown sugar
¼ cup canola oil
1/3 cup coarsely chopped pecans or walnuts
Preheat oven to 375°F. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray. Toss berries with granulated sugar, lemon juice, and 1 tsp. cinnamon in a large bowl. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes. Meanwhile, combine flour, oats, brown sugar and the remaining cinnamon in a medium bowl. Mix to blend. Stir in oil and nuts; toss well until evenly moistened and clumpy. Remove the foil from the baking dish and scatter the topping evenly over the berries. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more.
