Cranberry-chocolate crumble
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| ½ | cup | Sugar |
| 12 | ounces | Fresh or frozen cranberries, (1 bag) thawed |
| ⅓ | cup | Seedless raspberry jam |
| Vegetable cooking spray | ||
| 2 | tablespoons | Milk chocolate chips |
| ½ | cup | All-purpose flour |
| ⅓ | cup | Regular oats |
| ¼ | cup | Firmly packed brown sugar |
| 3 | tablespoons | Margarine, melted |
Directions
Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat; stir in the jam.
Divide mixture evenly among 6 (6-ounce) custard cups coated with cooking spray, and sprinkle with chocolate chips.
Combine flour, oats, brown sugar, and margarine; toss well. Sprinkle oat mixture evenly over cranberry mixture. Place cups on a baking sheet, and bake at 350 degrees for 20 minutes or until bubbly. Yield: 6 servings.
Per serving: 309 Calories; 8g Fat (21% calories from fat); 3g Protein; 60g Carbohydrate; 1mg Cholesterol; 82mg Sodium Recipe by: Cooking Light, Sept. 1995, page 136 Posted to MC-Recipe Digest V1 #403 by igor@... on Jan 28, 1997.