Berry-Rhubarb Chocolate Crumble

Berry-Rhubarb Chocolate Crumble

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From: Diabetic Living Magazine

Who doesn't love a strawberry-rhubarb sweet treat in the spring? This one adds raspberries into the mix, and has a scrumptiously sweet topping made with crushed chocolate biscotti.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 4 ounces chocolate biscotti, crushed
  • ⅓ cup all-purpose flour
  • ¼ cup packed brown sugar (see Tip)
  • 3 tablespoons whole-wheat flour
  • ¼ teaspoon salt
  • ¼ cup butter, cut into cubes
  • ⅓ cup granulated sugar (see Tip)
  • ¼ cup packed brown sugar (see Tip)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 3 cups halved fresh strawberries
  • 2 cups sliced fresh rhubarb
  • 1 cup fresh raspberries
  • Nonstick cooking spray
  • ¾ cup frozen light whipped dessert topping, thawed (optional)
  • Chocolate biscotti, crushed (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. For topping, in a medium bowl combine the crushed biscotti, all-purpose flour, brown sugar, whole-wheat flour and salt. Using your fingers, work butter into biscotti mixture until incorporated.
  2. In a large bowl stir together the sugar, brown sugar, all-purpose flour and vanilla. Add fruit; toss gently to coat.
  3. Coat a 2-quart shallow baking dish with cooking spray. Transfer fruit mixture to prepared dish. Sprinkle with topping.
  4. Bake 40 minutes or until filling is thickened and bubbly. Cool 30 minutes before serving. If desired, serve with whipped topping and sprinkle with additional crushed biscotti.
  • Tip: If using a sugar substitute, we recommend Splenda® Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to ½ cup brown sugar, dividing it between the topping and filling. We recommend Splenda® Sugar Blend to substitute for the granulated sugar. Follow package directions to use product amount equivalent to ⅓ cup granulated sugar. Nutrition Per Serving with Substitutes: Same as below, except 156 cal., 23 g carb. (12 g sugars). Exchanges: 0.5 Other Carb. Carb Choice: 1.5.

Nutrition information

  • Serving size: ⅓ cup
  • Per serving: 180 calories; 6 g fat(3 g sat); 2 g fiber; 31 g carbohydrates; 2 g protein; 27 mcg folate; 20 mg cholesterol; 20 g sugars; 194 IU vitamin A; 25 mg vitamin C; 36 mg calcium; 1 mg iron; 114 mg sodium; 155 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

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