Wednesday, April 7, 2010
This week's Food Network Chef is Rachael Ray. I made one other recipe from Rachael Ray once... an Italian Shepherd's Pie. It was okay. Nothing to write home about. Thus, I was a little hesitant to try another one of her recipes.
Then, I stumbled on a recipe called Berry Crumble. And, since I had lots of berries in my fridge, this seemed to be a great recipe -- as a dessert, or as a special breakfast treat!
We enjoyed it Easter morning, and I will certainly be making it again.
Berry Crumble - Adapted from Rachael Ray
1 T cornstarch
1 T sugar
1 1/2 C blueberries (if frozen, rinse under hot water to thaw)
1 1/2 C raspberries (if frozen, rinse under hot water to thaw)
1 C oats
1-2 T butter, melted
2 T sugar
cinnamon and nutmeg to taste
Mix together cornstarch and sugar.
Toss berries with the cornstarch mixture to coat.
Divide berries into fourths, and place berries in 4 lightly greased ramekins.
Then, mix the oats, butter, sugar, cinnamon and nutmeg together.
Divide into fourths and sprinkle on top of each ramekin.
Place the ramekins on a foil-lined baking sheet (I did not need to have foil... but, if they were to bubble over, having the foil would be nice!).
Bake at 375 for 20 minutes, until berries are bubbly.
Cool for 10 minutes.
Serve warm with a dollop of freshly whipped cream!
This dessert will be wonderful in the summertime when berries are plentiful -- and making it in my toaster oven allows a yummy dessert without heating up the kitchen! In the numerous times we've made this dessert/breakfast, we've been using our homemade granola -- can't get any easier than this!
This recipe is linked to: Tempt My Tummy Tuesday Slightly Indulgent Tuesday, Ingredient Spotlight