Strawberry Crumble

6 servings, about 1/2 cup each

Ingredients

For the topping: 

• 1/2 cup all-purpose flour
• 1/2 cup no-calorie granulated sweetener, such as Splenda
• Scant pinch salt
• 3 tablespoons cold butter, cut in small dice
• 6 tablespoons "old-fashioned" rolled oats
• 1/4 cup dry-roasted unsalted almonds, chopped

For the filling: 

• 1 pound fresh strawberries, cored and cut in half (about 14 ounces or 3 1/2 cups after prep)
• 1/8 teaspoon vanilla extract
• 1 tablespoon cognac
• 1 teaspoon lemon juice

Method

1. Place the flour, granulated sweetener, salt and butter in a bowl. Rub the butter chunks between thumbs and forefingers until the chunks are broken down and the mixture starts to clump. Add the almonds and rolled oats and stir to mix. Keep chilled. 

2. Preheat the oven to 375º. 

3. Prepare a 6" x 8" x 2" rectangular (or 8" diameter round) ovenproof dish with cooking spray. Place the strawberries, vanilla extract, cognac and lemon juice in the dish and stir to combine. Taste and correct the flavoring with additional lemon juice or sweetener as required. 

4. Spread the topping over the strawberries and bake in the preheated 375º oven for about 40 minutes, until the filling is bubbling and the topping has begun to brown and crisp. 

5. Allow to cool for ten minutes or so before serving. 

Optional but recommended additions: a dollop of vanilla ice cream, whipped cream or whole-milk Greek yogurt.

Nutritional Estimate: 6 Servings, about a half-cup each. Per serving: 124 Calories; 15 g Total Carbs; 2 g Dietary Fiber; 3 g Sugars; 7 g Fat; 11 mg Cholesterol; 37 mg Sodium; 3 g Protein. Weight Watchers: 3 points.