| Yield | 6 |
|---|---|
| Recipes | Crumble |
| Yield | 6 |
|---|---|
| Recipes | Crumble |
Strawberry and Raspberry Crumble
1 cup oats
2 tablespoons walnuts
1/4 teaspoon salt
2 tablespoons honey
1 tablespoon walnut or canola oil
1/2 vanilla bean, cut into 3 pieces
5 tablespoons firmly packed brown sugar
1 pint fresh strawberries, hulled and sliced
1/2 pint fresh raspberries
1 tablespoon freshly squeezed lemon juice
2 tablespoons flour
1 tablespoon unsalted butter
Frozen vanilla yogurt, optional
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.