Thursday, December 16, 2010

Warm Berry Crumble

I made this berry crumble snack (or if I put ice cream on top, would it be a dessert?) after dinner one night.  It's very tasty and fairly healthy, unless you pile on the ice cream like me, heh.  This recipe serves 6 people.

Warm Berry Crumble
recipe from Rachael Ray 
  • 1 1/2 cup sliced almonds, slightly crushed
  • 2/3 cup quick-cooking oats
  • 1 tbsp and 2 tsp sugar
  • A big pinch of cinnamon
  • A pinch of nutmeg
  • 4 tbsp butter, softened
  • A couple drops of vanilla extract (optional)
  • 1 (12 oz) bag frozen raspberries, thawed
  • 1 (12 oz) bag frozen blueberries, thawed
  • 1 tbsp cornstarch
Preheat oven to 375 F and grease 6 seven-ounce ramekins.  

For the topping-- combine almonds, oats, 2 tsp sugar, and spices in a bowl.  Add the softened butter and, with a fork, rub the butter into the mixture until coarse crumbs are formed.  Set aside, now onto the filling!

For the filling-- pour the berries into a strainer over a large bowl so the bowl catches the juices.  Add 1 tbsp sugar and cornstarch to the juices and mix until dissolved.  Gently fold the berries back into their juices, then divide the mixture among the greased ramekins.  Top each ramekin with the crumb topping mixture.  Place the ramekins on a baking sheet line with foil and bake 20-25 minutes, until bubbling hot and the top is golden.  When it's done, allow to cool for about 10 minutes.  And of course I think it's even better when you add a scoop of vanilla bean ice cream on top!  Delicious!


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