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| ＃topping | |
| unsalted butter | 2 tablespoons |
| brown sugar | 1/4 cup |
| chopped walnut | 1/4 cup |
| old fashion oat | 1/4 cup |
| fresh blue berry | 1 cup |
| # | |
| egg | 1 |
| olive oil | 1/4 cup |
| sugar | 1/2 cup |
| fat free milk | 1 cup |
| vanilla extract | 1 teaspoon |
| whole wheat pastry flour | 1 1/2 cup |
| baking powder | 1/2 teaspoon |
| baking soda | 1/4 teaspoon |
| nutmeg | pinch |
| cinnamon | pinch |
Topping 2 tablespoons of unsalted butter 1/4 cup brown sugar 1/4 cup chopped walnuts 1/4 cup old fashion oats 1 cup fresh blueberries
Batter 1 egg 1/4 cup olive oil 1/2 cup sugar 1 cup fat free milk 1 teaspoon vanilla extract 1 1/2 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda Pinch of nutmeg Pinch of cinnamon
DIRECTIONS: Preheat oven to 350F. Grease and flour dust an 8 inch square baking pan. In a bowl mix topping ingredients except blueberries and set aside.
In another bowl mix egg, oil, vanilla, milk and sugar. Beat until combined. I use a regular whisk. Add flour, baking soda, baking powder, nutmeg and cinnamon. Beat until combine.
Pour batter into prepared pan and spread evenly. Scatter fresh blueberries over the top and sprinkle topping over the berries.
Bake for 45-55 minutes. Transfer to a wire rack and cool for 15 minutes. Cut into squares and serve. Enjoy
TIP: Adding cinnamon to the crumble topping