Joy Bauer

Joy Bauer's photo: Berry Crumble: For the topping, in a medium bowl stir together 1/2 cup rolled oats, 2 tbsp packed brown sugar, 2 tbsp toasted chopped almonds, 1 tbsp wheat bran, 1/4 tsp cinnamon & pinch of kosher salt. Add 2 tbsp cold butter diced into cubes and work it into the oat mixture to form a crumbly topping. For the filling, in a large bowl stir together 3 cups mixed berries (fresh or frozen & thawed...we used frozen), 1 peeled & grated Granny Smith apple (use large side of box grater), 2 tsp sugar, 1 tsp cornstarch, 1/4 tsp lemon zest & pinch of nutmeg. Divide the berry filling evenly between four (6 oz) ramekins coated with oil spray. Top each ramekin with 1/4 of the oat mixture. Place ramekins on baking sheet lined with foil & bake at 350 for 20-24 mins or until filling is bubbly & topping is nicely browned. Ta-da!

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October 27, 2011Berry Crumble: For the topping, in a medium bowl stir together 1/2 cup rolled oats, 2 tbsp packed brown sugar, 2 tbsp toasted chopped almonds, 1 tbsp wheat bran, 1/4 tsp cinnamon & pinch of kosher salt. Add 2 tbsp cold butter diced into cubes and work it into the oat mixture to form a crumbly topping. For the filling, in a large bowl stir together 3 cups mixed berries (fresh or frozen & thawed...we used frozen), 1 peeled & grated Granny Smith apple (use large side of box grater), 2 tsp sugar, 1 tsp cornstarch, 1/4 tsp lemon zest & pinch of nutmeg. Divide the berry filling evenly between four (6 oz) ramekins coated with oil spray. Top each ramekin with 1/4 of the oat mixture. Place ramekins on baking sheet lined with foil & bake at 350 for 20-24 mins or until filling is bubbly & topping is nicely browned. Ta-da!

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