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I like to use frozen berries for this crumble. Not only can I have it any time of year, but the juices left in the bag after thawing provide sweetness (without adding a lot of sugar) and sauce for the crumble.--Rachael Ray
(Makes four servings)
Preheat the oven to 375 degrees F.Grease four 6-ounce ramekins and transfer them to a foil-lined baking sheet and set aside.
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.
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.
I bought every single one of Rachael Ray's cookbook. Every recipe I tried, my family loved it! I love the simplicity and creativity of her recipes, and yes, some of her recipe's... Read morePublished 7 months ago by HLC2212
I have had this book for a few years and just gave a copy to a co-worker who is learning to cook more at home. She loved it.Published 12 months ago by Anna N.
To be honest with you, I have not made one recipe from this Cook book. I put it away and forgot about it. I really need to get it out and cook something from it. I will.Published 21 months ago by Lynette Mann
the book is ok..with nice easy and fast recipes...however it is printed on thin paper with just a few pics..and i like my cookbook to be on glazed paper with a photo of each dishPublished 22 months ago by ansgh84
can not comment, this book was purchased as a gift.ccc ccc ccc ccc cccc ccc ccc ccc ccc ccc,ccc ccc ccc.Published on March 11, 2012 by GWR
I was very pleased when my cookbook arrived. It came quicker than I had expected and looked like a brand new book. Read morePublished on November 9, 2010 by Karen Horton
The book is a nice addition to my Rachael collection. I love her ideas and find them refreshing. We make her recipies all the time. Even if you are not (gasp! Read morePublished on July 28, 2010 by Trixie LaRue