Cranberry-chocolate crumble

Yield: 6 Servings

Measure Ingredient
¾ cup Water
½ cup Sugar
12 ounces Fresh or frozen cranberries, (1 bag) thawed
⅓ cup Seedless raspberry jam
\N \N 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

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.

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