Cherry Berry Crunch Recipe
This simple cherry berry crumble crunch, with less than 150 calories, has quickly become a family favorite dessert!
Servings: 6
Equipment
Ingredients
- 1 can (20 ounces) cherry pie filling
- 1 cup fresh blueberries
- 1/4 teaspoon almond extract
- 1 tablespoon + 1/4 cup Truvia Baking Blend, divided
- 1/4 cup all-purpose flour
- 3 tablespoon quick oats
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cold butter
Instructions
- Gather and prepare all ingredients. Preheat oven to 375F degrees.
- Combine the cherry pie filling, blueberries, almond extract and 1 tablespoon Truvia Baking Blend in a medium bowl and mix well.
- Divide the berry filling evenly among six ramekins—a generous 1/2 cup in each one.
- Stir together the remaining sweetener, flour, quick oats and cinnamon in a small bowl. Cut in the cold butter with a pastry blender, or forks, until crumbly.
- Divide sprinkle crumble topping evenly over berry filling.
- Bake for 20-25 minutes, or until topping turns golden and berry mixture is hot and bubbly.
- Remove from oven and allow to cool for at least 10 minutes before serving.
- Enjoy desserts plain, with a dollop of light whipped topping, a small scoop of light ice cream or frozen yogurt, or a spoonful of plain or vanilla Greek yogurt, if desired.
Notes
Serving size: 1 cherry berry crunch, without additional toppings
If using light cherry pie filling, each serving has 6 WW Points (without additional toppings).
If using regular cherry pie filling, each serving has 8 WW Points (without additional toppings).
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Food Exchanges: 1 Fruit, 1/2 Starch, 1/2 Fat Rather than making individual dessert crumbles, pour berry filling into baking dish and sprinkle crumble topping evenly over the filling. Bake for 20-25 minutes, until topping is golden and berry mixture is hot and bubbly. Allow to cool 10-15 minutes before serving. While the recipe calls for fresh blueberries, either fresh or frozen will work. You could also substitute whatever berries you prefer. Raspberries, blackberries, strawberries or a combination would all work well. With a lighter topping than many other crisps and crumbles, this one turns out more on the crunchy side.
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) Food Exchanges: 1 Fruit, 1/2 Starch, 1/2 Fat Rather than making individual dessert crumbles, pour berry filling into baking dish and sprinkle crumble topping evenly over the filling. Bake for 20-25 minutes, until topping is golden and berry mixture is hot and bubbly. Allow to cool 10-15 minutes before serving. While the recipe calls for fresh blueberries, either fresh or frozen will work. You could also substitute whatever berries you prefer. Raspberries, blackberries, strawberries or a combination would all work well. With a lighter topping than many other crisps and crumbles, this one turns out more on the crunchy side.
Nutrition
Serving: 1cherry berry crunch, without extra toppings | Calories: 140kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 32mg | Potassium: 136mg | Fiber: 2g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg