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Rachael Ray's Book of 10: More Than 300 Recipes to Cook Every Day Paperback – November 3, 2009
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From Rachael Ray's Book of 10: Very Berry Crumble
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
- 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-ounce bag frozen raspberries, thawed
- 1 10-ounce bag frozen blueberries, thawed
- 1 tablespoon sugar
- 1 tablespoon cornstarch
(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.
About the Author
RACHAEL RAY is a best-selling cookbook author and the host of Food Network's popular 30-Minute Meals, Tasty Travels, and Rachael's Vacation as well as her syndicated show, Rachael Ray. She is also the founder of Yum-o!, a charitable organization dedicated to helping parents and children develop a healthy relationship with food, and Rachael's Rescue, which funds programs that help animals in need. This is her sixteenth cookbook.
Top customer reviews
Rachel Ray specializes in good healthy meals that can be cooked in a short time for busy working ladies/men. This book fills that need. The only reason it didn't get five stars was that it is a little short on pictures, but that just gives Rachel more space for good written ideas.