Cranberry Crumb Cake

Serves: 9
WW Points per Serving: 4

1 cup - All-Purpose Flour
1/2 cup plus 1/3 cup - Sugar, divided
2 tsp. - Baking Powder
1/2 tsp. - Salt
1 Egg - lightly beaten
1/2 cup - Fat-Free Milk
1 tbsp. - Orange Juice
1 tbsp. - Canola Oil
1/4 tsp. - Almond Extract
2 cups - Fresh or Frozen Cranberries, chopped

Topping:

1/4 cup - All-Purpose Flour
3 tbsp. - Sugar
2 tbsp. - Cold Butter

In a bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Combine the egg, milk, orange juice, oil and extract. Stir into dry ingredients. Spoon into an 8-inch square baking dish coated with nonstick cooking spray. Combine cranberries and remaining sugar; spoon over batter. For topping, combine flour and sugar in a small bowl; cut in the butter until crumbly. Sprinkle over cranberries. Bake at 375 degrees for 35-45 minutes or until edges begin to pull away from sides of pan. Refrigerate leftovers.