- 3/4 cup sliced almonds, lightly crushed
- 1⁄3 cup quick-cooking oats
- 2 teaspoons sugar
- Hefty pinch of ground cinnamon
- Pinch of freshly grated nutmeg
- 2 tablespoons butter, softened, plus more for greasing ramekins
- 1 10-oz. bag frozen raspberries, thawed
- 1 10-oz. bag frozen blueberries, thawed
- 1 tablespoon sugar
- 1 tablespoon cornstarch
1 Preheat the oven to 375F.
2 Grease four 6-ounce ramekins and transfer them to a foil-lined baking sheet and set aside.
3 To make the topping, in a bowl combine the almonds, oats, sugar, and spices. Add the butter, and, with your fingers or a fork, rub the butter into the dry ingredients until large, coarse crumbs form. Set aside while you make the filling.
4 To make the filling, put the berries into a strainer set over a bowl to catch the juices. Add the sugar and cornstarch to the juices and whisk until smooth and the starch dissolves. Gently fold the berries back into their juices, and divide the mixture among the greased ramekins. Top each filled dish with one fourth of the crumble topping and place on the baking sheet. Bake until bubbling hot and the topping is golden, about 20 minutes. Allow the crumbles to cool for at least 10 minutes before serving.
Makes 4 servings.
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Excerpted from Rachael Ray's Book of 10 Copyright 2009 by Rachael Ray. Photo by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.