Blackberry Crumb Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 10 ounce blackberries frozen
• 0.3 cup brown sugar packed
• 0.5 cup brown sugar packed
• 1 tablespoon butter chilled softened
• 2.5 tablespoons butter chilled cut into small pieces
• 0.5 cup egg substitute 
• 2.3 ounces flour all-purpose
• 1 cup milk 1% low-fat
• 0.5 cup regular oats 
• 2 cups regular oats 
• 0.3 cup pecans toasted chopped
• 0.5 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• oven
• knife
• wire rack
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare batter, place oats in a food processor; process until finely ground (about 1 minute). Lightly spoon flour into a dry measuring cup; level with a knife.
3. Add flour, sugar, baking powder, and salt to food processor; process until well blended.
4. Add butter; pulse 5 times or until combined. Spoon mixture into a large bowl.
5. Combine milk, egg substitute, and vanilla, stirring just until blended.
6. Add to oat mixture, stirring to combine. Gently stir in blackberries.
7. Pour mixture into a 9-inch square baking pan coated with cooking spray (batter will be thin).
8. To prepare topping, combine 1/2 cup oats and remaining ingredients in a food processor; process until finely chopped.
9. Sprinkle evenly over batter.
10. Bake at 350 for 45 minutes or until lightly browned and a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.