Food Network chef Rachael Ray suggests using frozen berries for this easy crumble any time of year — plus the juices left in the bag after thawing provide low-sugar sweetness and a simple sauce for the crumble.
3/4 cup sliced almonds, lightly crushed
1/3 cup quick-cooking oats
2 tsp sugar
Hefty pinch of ground cinnamon
Pinch of freshly grated nutmeg
2 tbsp butter, softened, plus more for greasing ramekins
1 10-oz. bag frozen raspberries, thawed
1 10-oz. bag frozen blueberries, thawed
1 tbsp sugar
1 tbsp cornstarch
Step 1: Preheat the oven to 375°F.
Step 2: Grease four 6-oz. ramekins and transfer them to a foil-lined baking sheet and set aside.
Step 3: 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.
Step 4: 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 1/4 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.
Reprinted with permission from Rachael Ray's Book of 10 (2009 Clarkson Potter).