Blackberry Crumb Cake

• Batter:
• 2 cups regular oats
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 1/2 tablespoons chilled butter, cut into small pieces
• 1 cup 1% low-fat milk
• 1/2 cup egg substitute
• 2 teaspoons vanilla extract
• 1 (10-ounce) package frozen blackberries, unthawed
• Cooking spray
• Topping:
• 1/2 cup regular oats
• 1/4 cup packed brown sugar
• 1 tablespoon chilled butter, softened
• 1/4 cup chopped pecans, toasted

1. Preheat oven to 350u0b0.
2. To prepare batter, place oats in a food processor; process until finely ground (about 1 minute). Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, sugar, baking powder, and salt to food processor; process until well blended. Add butter; pulse 5 times or until combined. Spoon mixture into a large bowl. Combine milk, egg substitute, and vanilla, stirring just until blended. Add to oat mixture, stirring to combine. Gently stir in blackberries. Pour mixture into a 9-inch square baking pan coated with cooking spray (batter will be thin).
3. To prepare topping, combine 1/2 cup oats and remaining ingredients in a food processor; process until finely chopped. Sprinkle evenly over batter. Bake at 350u0b0 for 45 minutes or until lightly browned and a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

batter, regular oats, allpurpose flour, brown sugar, baking powder, salt, butter, milk, egg substitute, vanilla, frozen blackberries, cooking spray, topping, regular oats, brown sugar, butter, pecans

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