Very Berry Crumble
Crumble Topping
3/4 cup sliced almonds, lightly crushed
1/3 cup quick-cooking oats
2 tsp. sugar
pinch of cinnamon
pinch of grated nutmeg
2 T. softened butter, plus for greasing ramekins
Filling
1-10 oz. bag frozen raspberries, thawed
1-10 oz. bag frozen blueberries, thawed
1 T. sugar
1 T. cornstarch
Preheat oven to 375F. Grease four 6 oz. ramekins and put on baking sheet.
In a bowl combine topping ingredients. It should look like coarse crumbs. Set aside.
Put the berries in a strainer over a bowl to get the juices. Add the sugar and cornstarch to the juices and whisk til smooth.
Gently fold the berries into the juice mixture and portion it out into the ramekins or whatever you're using. Add a fourth of the topping mixture to each one.
Bake until bubbling and golden about 20 minutes. Allow to cool for a few minutes before serving...
You could probably do it in an 8 x 8 pan also.
jackie austin
Crumble Topping
3/4 cup sliced almonds, lightly crushed
1/3 cup quick-cooking oats
2 tsp. sugar
pinch of cinnamon
pinch of grated nutmeg
2 T. softened butter, plus for greasing ramekins
Filling
1-10 oz. bag frozen raspberries, thawed
1-10 oz. bag frozen blueberries, thawed
1 T. sugar
1 T. cornstarch
Preheat oven to 375F. Grease four 6 oz. ramekins and put on baking sheet.
In a bowl combine topping ingredients. It should look like coarse crumbs. Set aside.
Put the berries in a strainer over a bowl to get the juices. Add the sugar and cornstarch to the juices and whisk til smooth.
Gently fold the berries into the juice mixture and portion it out into the ramekins or whatever you're using. Add a fourth of the topping mixture to each one.
Bake until bubbling and golden about 20 minutes. Allow to cool for a few minutes before serving...
You could probably do it in an 8 x 8 pan also.
jackie austin
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