¾ cup whole wheat flour (or ¼ c wheat germ and ½ cup whole wheat flour)
¾ cup sugar
¼ cup egg substitute
4 tablespoons reduced fat margarine, melted
Directions:
Preheat oven to 375° F degrees.
Place blackberries in a greased 2 quart baking dish.
Combine cornstarch and ½ cup of sugar than sprinkle over blackberries and stir to coat.
In a medium sized mixing bowl, mix whole wheat flour and ¾ cup of sugar until mixed well.
Make a well in the center of the mix and pour in the egg substitute. Mix well with a fork, mixture will be crumbly. Sprinkle evenly over the blackberries.
Pour the melted margarine evenly over the top of the crumb mixture.
Bake 35-40 minutes, until crust becomes golden brown and juice begins to bubble around the edges.
Serve warm or cold with non-fat yogurt or light whipped cream.
