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Photo of Coin Toss Crumble by Chef Eric Greenspan by WW

Coin Toss Crumble by Chef Eric Greenspan

9
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
8
Difficulty
Easy

Ingredients

Cooking spray

4 spray(s)

All-purpose flour

¼ cup(s)

Packed brown sugar

¼ cup(s), dark variety

Uncooked rolled oats

¼ cup(s)

Vanilla extract

1 tsp

Ground cinnamon

¼ tsp

Ground ginger

¼ tsp

Unsalted butter

4 Tbsp, melted

Blueberries

3 cup(s)

Raspberries

3 cup(s)

Sugar

7 Tbsp, granulated

Instructions

  1. Preheat oven to 375°F. Coat an 8-inch square baking dish cooking spray.
  2. In a small mixing bowl, combine flour, brown sugar, oats, extract, cinnamon, ginger and butter.
  3. In a large mixing bowl, combine berries and granulated sugar; spoon into prepared baking dish.
  4. Sprinkle oat mixture over fruit in an even layer; bake until fruit is bubbling and top is golden brown, about 45 minutes. Let cool for ten minutes; slice into 8 pieces and scoop to serve.
  5. Serving size: 1 piece (about 3/4 c)

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