The combination of low-fat granola and the cooking oats makes a light and crispy topping, with a nutty texture without excess fat and calories.

RECIPE INSTRUCTIONS
1. Preheat oven to 350°F. Spray a 8-inch square cake pan with vegetable spray.

2. In bowl, stir together wild blueberries, strawberries, sugar, and 1 tbsp flour.

3. In another bowl, stir together 1 cup flour, brown sugar, oats, granola, and cinnamon. Stir in the oil and water until the mixture is crumbly. Pat half of it into a prepared baking dish. Pour the berry mixture evenly over top. Sprinkle the remaining oat mixture on top.

4. Place the pan in the centre of the oven and bake for 25 minutes or until the crisp is golden.

INGREDIENTS
1 1/2 cups wild blueberries
1 1/2 cups sliced strawberries
1/4 cup granulated sugar
1 tbsp all-purpose flour
1 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup quick-cooking oats
1/2 cup low-fat granola
1 tsp ground cinnamon
1/4 cup vegetable oil
2 tbsp water

NOTES
Nutritional Analysis per Serving

Calories 207
Protein 2.6 g
Fat 5.4 g
Saturated Fat 0.4 g
Carbohydrates 37 g
Cholesterol 0 mg
Fiber 1.9 g

Serves 12