Berry-Rhubarb Chocolate Crumble
Preheat oven to 350 degrees 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.Advertisement
In a large bowl stir together the sugar, brown sugar, all-purpose flour and vanilla. Add fruit; toss gently to coat.
Coat a 2-quart shallow baking dish with cooking spray. Transfer fruit mixture to prepared dish. Sprinkle with topping.
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(R) Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1/2 cup brown sugar, dividing it between the topping and filling. We recommend Splenda(R) Sugar Blend to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 1/3 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.
1 fat, 1 other carbohydrate, 1 starch