Cherry-Blackberry Crumble

• 1/3 cup whole wheat pastry flour
• 1/2 cup oats
• 5 tablespoons brown sugar, divided
• 1/4 cup sliced almonds
• 3 tablespoons canola oil
• 2 tablespoons cornstarch
• 1/2 teaspoon finely grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 2 (12-ounce) packages frozen pitted Bing cherries, thawed
• 1 (12-ounce) package frozen blackberries, thawed
• Cooking spray

1. Preheat oven to 375u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 2 tablespoons sugar, sliced almonds, and oil in a small bowl, stirring until blended.
3. Combine remaining 3 tablespoons sugar, cornstarch, and remaining ingredients except cooking spray in a large bowl. Toss gently to combine. Spoon fruit mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with oat mixture. Bake at 375u0b0 for 35 minutes or until bubbly.

whole wheat pastry flour, oats, brown sugar, almonds, canola oil, cornstarch, lemon rind, lemon juice, salt, bing cherries, frozen blackberries, cooking spray

Taken from www.myrecipes.com/recipe/cherry-blackberry-crumble (may not work)