Blackberry Crumb Cake

• Batter
• 2 cups oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 1/2 tablespoons chilled butter, cut into small pieces
• 1 cup low-fat milk
• 1/2 cup egg substitute (or 2 eggs)
• 2 teaspoons vanilla
• 1 (10 ounce) package frozen blackberries, unthawed
• Topping
• 1/2 cup oats
• 1/4 cup brown sugar
• 1 tablespoon butter, softened
• 1/4 chopped pecans, toasted

1. Preheat oven to 350*.
2. To prepare batter, process oats in a food processor until finely ground(about 1 min). Lightly spoon flour into a dry measuring cup; level with a knife. (too much flour will make this cake dry)
3. Add flour, sugar, baking powder and salt to food processor; blend well. Add butter; pulse 5 times or until combined. Spoon mixture into a large bowl.
4. Combine milk, eggs, and vanilla in a small bowl, stirring just until blended. Add to oat mixture, stirring to combine. Gently stir in blackberries.
5. Pour mixture into a 9-inch pie plate coated with cooking spray. (batter will be thin) Sprinkle topping evenly over batter. Bake for 45 mins or until lightly browned.
6. Cool completely on a wire rack. Slice and serve!
7. Topping:.
8. Combine all topping ingredients in a food processor; process until finely chopped.

batter, oats, flour, brown sugar, baking powder, salt, butter, lowfat milk, egg substitute, vanilla, frozen blackberries, topping, oats, brown sugar, butter, pecans

Taken from www.food.com/recipe/blackberry-crumb-cake-210154 (may not work)