Blueberry Crumble

Canola Oil (propellant free)
1/4 c. whole grain oat flour
34 ounces (about 8 cups) fresh blueberries
1/4 cup + 2 tablespoons light agave nectar
2 tablespoons freshly squeezed lemon juice
1 cup old-fashioned oats
2 tablespoons very cold unsalted butter, cut into cubes
1 tablespoon 100% fruit blueberry or mixed berry spread

Preheat oven to 350. Light mist an 8x8 glass or ceramic baking dish with spray. Add the flour to the bowl of a mini food processor fitted with a chopping blade. Process it for 2 minutes. In a medium mixing bowl, mix the blueberries, agave, lemon juice, and flour until well combined. Transfer the mixture to the prepared baking dish. Set aside In a small mixing bowl, combine the oats, butter, and fruit spread using a pastry blender until well combined. Sprinkle the oat mixture evenly over the fruit mixture.

Bake for 45-50 minutes, or until the berries are tender and hot throughout(only some juices should remain in the bottom of the pan; it shouldn't be runny), and the topping golden brown. Transfer the dish to a wire rack and cool for 10-15 minutes. Cut into 6 pieces. Serve immediately.

per serving: 251 calories, 4 g. protein, 49 g. carbohydrates, 6 g. fat, 2 g. saturated fat, 10 mg cholesterol, 6 g. fiber, 2 mg sodium

Weight Watchers plus points: 7

This was a tasty dessert!