Strawberry and raspberry crumble
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oats |
| 2 | tablespoons | Walnuts |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Walnut or canola oil |
| ½ | Vanilla bean, cut into 3 pieces | |
| 5 | tablespoons | Firmly packed brown sugar |
| 1 | pint | Fresh strawberries, hulled and sliced |
| ½ | pint | Fresh raspberries |
| 1 | tablespoon | Freshly squeezed lemon juice |
| 2 | tablespoons | Flour |
| 1 | tablespoon | Unsalted butter |
| Frozen vanilla yogurt, optional | ||
Directions
FOR THE TOPPING
FOR THE CRUMBLE
Preheat oven to 350 degrees.
Make the topping: In a small bowl, combine oats, walnuts and salt. In another bowl combine honey and oil. With a fork stir honey and oil into oat mixture.
Make crumble: In a blender or food processor, pulverize vanilla bean with the sugar. In a bowl toss together vanilla sugar with remaining crumble ingredients. Pour into buttered 6 cup dish. Sprinkle with topping and bake for 35 minutes until juices are bubbling and topping is golden brown. Serve immediately alone or over vanilla yogurt.
Yield: 6 servings
Recipe by: Cooking Live Show #CL8904 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@...> on Jun 30, 1997