Apple Blueberry Cobbler With Walnut Streusel

Makes 6 servings

Filling:
1 1/2 cups frozen or fresh blueberries
6 1/2 cups thin apple slices
1/2 cup granulated sugar (1/4 cup SPLENDA sweetener + 1/4 cup sugar can be substituted)
1/4 cup unbleached white flour
1 teaspoon ground cinnamon
1 tablespoon lemon juice

Topping:
1 cup unbleached white flour (whole wheat flour can be substituted)
1/2 cup toasted walnut or pecan pieces
2 tablespoons lite pancake syrup
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons whipped butter or less-fat canola margarine with 8 grams fat per tablespoon
1/2 cup fat-free half-and-half

2 teaspoons sugar (optional)
1/8–1/4 cup light vanilla ice cream per serving (optional)

1. Preheat oven to 400 degrees. Add filling ingredients to a large bowl and toss gently to blend well. Transfer fruit mixture to 9-inch deep square or round baking dish coated with canola cooking spray.
2. Bake until fruit is tender and juices bubble thickly, about 20 minutes.
3. Meanwhile, add flour, walnuts, pancake syrup, baking powder, salt, whipped butter (adding in tablespoons) to food processor bowl and pulse briefly until mixture resembles coarse meal. Pour mixture into medium-sized bowl and gradually add the fat-free half-and-half, mixing with fork until moist clumps form.
4. Add topping in small spoonfuls to mostly cover the hot filling. Sprinkle with 2 teaspoons of sugar if desired. Bake cobbler until the top is golden brown (about 30 minutes). Spoon warm cobbler in deep serving bowls and top with a small scoop of light vanilla ice cream if desired.

Per serving: 280 calories, 6 g protein, 49 g carbohydrate,
8 g fat (2.8 g saturated fat, 2.1 g monounsaturated fat,
3.1 g polyunsaturated fat), 11 mg cholesterol, 4 g fiber,
320 mg sodium. Calories from fat: 26 percent.
Omega-3 fatty acids = .4 g, Omega-6 fatty acids = 2.9 g