I was craving something sweet tonight – and with not much in the way of bad for me stuff in the house – I put on my thinking cap and came up with a Cherry Almond Crumble.
Maddie and I had a cherry crisp at a local restaurant this summer that was to die for – while that was probably sugar laden and full of butter, I thought I could recreate a close facsimile with sugar substitute and some ingenuity. This is totally worth it. if you cut the “pie” into 8 servings its 3 PointsPlus per serving.
Cherry Almond Crisp - 3 WW Points Per Serving
- 2 cup s cherries, frozen, pitted, sliced in half
- 1/4 cup s sugar substitute
- 1/4 cup s water
- 1/2 tsp almond extract
- 1/2 Tbsp cornstarch
- 1/2 cup s white whole wheat flour
- 1/4 cup s uncooked old fashioned oats
- 1/4 cup s almonds, sliced or slivered
- 2 Tbsp light butter
- 1/4 cup s SPLENDA® Brown sugar blend
In a small skillet combine the frozen cherries, water, Splenda, cornstarch and almond extract and bring to a simmer - stir until thick.
While cherry mixture thickens, in another small bowl combine the white whole wheat flour, oats, almonds, butter and Splenda brown sugar blend and combine until crumbly - I start with a fork and then use my hands to mush it all together
Pour the thickened cherry mixture into a pie plate and top with the crumble topping
Bake at 350 degrees for 30 minutes until top is brown and crispy.
3 WeightWatchers Points+ per serving