I made blueberry and cherry crumbles. 90 cals for the blueberry version and 99 for the cherry.
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Almond Reddi wip topping cals not included.
Recipe is modified from [Amy’s healthy baking](https://amyshealthybaking.com/blog/2016/06/23/the-ultimate-healthy-blueberry-crumble/)
Streusel Topping for 8 crumbles:
* 1 tsp cinnamon
* 1.5 T vegan butter, melted
* 2 T sugar free syrup or maple syrup
* 1/4 cup flour (I used Fiber Gourmet low cal flour)
* 3/4 c Oats
Filling for 8 blueberry crumbles:
* 4 cups frozen blueberries
* 2 T cornstarch
Topping: mix cinnamon, flour, oats and make well in center. Pour melted butter and syrup into middle and combine everything.
Blueberry Filling: pour out 4 cups frozen blueberries into microwave safe bowl. Microwave for a few seconds. Taste the blueberries, if they are bland add in sweetener and dash of salt. If too tart, add sweetener. Adjust till you like them. Add in 2 T cornstarch. Mix thoroughly.
Pour 1/2 cup filling into ramekins. Add topping to each. Spritz ea with neutral spray oil (optional, it just helps them brown faster).
Bake at 350 for about 30 to 45 minutes or until brown. Check @ 15 minutes.
The cherry version used canned Leaf brand “lite” cherry filling.
Yum! Thanks!
Gorgeous! I’d eat this right now.
This looks great!