Tuesday, January 20, 2009

STRAWBERRY-ALMOND CRUMBLE

5 cups fresh strawberries, halved*
1 large apple, peeled, cored, chopped**
1/4 cup sugar
1 tsp vanilla extract
2 tbsps all-purpose flour

Preheat oven to 350 degrees. Combine strawberries, apple, sugar, vanilla, and flour in a large bowl; stir to mix well. Spread mixture into a shallow baking dish and set aside.

*You may substitute unsweetend frozen berries
**In my opinion, Macintosh apples work the best.

Topping:

1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup sliced almonds
1/4 tsp nutmeg
1/4 cup firmly packed brown sugar
2 tbsps butter

Combine flour, oats, almonds, nutmeg, and brown sugar in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until it forms coarse crumbs. Sprinkle the crumbs over the top of the fruit mixture. Bake until the topping is light brown, about 25 minutes. Cool on wire rack for 15 minutes.

Serve topped with whipped cream or ice cream, if desired.

NOTE: This recipe can easily be used by diabetics by substituting Splenda for the sugar in the berry mixture (this substitution will go unnoticed in this type of recipe) and replacing the brown sugar in the topping with 2 firmly packed tablespoons of Splenda brown sugar blend.




No comments:

Post a Comment

Note: Only a member of this blog may post a comment.