Blackberry Crumb Cake

Finely ground oats give this cake a tender, moist texture. Great for brunch or even a after-school snack. Tip: stir frozen blackberries into the batter; the juices from thawed berries will turn the batter blue. From Cooking Light.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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

Directions

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.