Very Berry Crumble

Preparation Preheat the oven to 375°F. Grease four 6-ounce ramekins and transfer them to a foil-lined baking sheet and set aside. 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. 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 one fourth 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. Per serving: 210.0 calories, 140.0 calories from fat, 15.0g total fat, 4.5g saturated fat, 15.0mg cholesterol, 40.0mg sodium, 16.0g total carbs, 3.0g dietary fiber, 6.0g sugars, 5.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Rachael Ray's Book of 10 by Rachael Ray. Copyright © 2009 Rachael Ray. Published by Crown Publishing Group. All Rights Reserved. RACHAEL RAY is a best-selling author and the host of Food Network's popular 30-Minute Meals and Tasty Travels as well as her daytime syndicated show, Rachael Ray. She is also the founder of Yum-o!, a charitable foundation dedicated to helping parents and children develop a healthy relationship with food. This is her fourteenth cookbook.

Preparation Preheat the oven to 375°F. Grease four 6-ounce ramekins and transfer them to a foil-lined baking sheet and set aside. 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. 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 one fourth 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. Per serving: 210.0 calories, 140.0 calories from fat, 15.0g total fat, 4.5g saturated fat, 15.0mg cholesterol, 40.0mg sodium, 16.0g total carbs, 3.0g dietary fiber, 6.0g sugars, 5.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Rachael Ray's Book of 10 by Rachael Ray. Copyright © 2009 Rachael Ray. Published by Crown Publishing Group. All Rights Reserved. RACHAEL RAY is a best-selling author and the host of Food Network's popular 30-Minute Meals and Tasty Travels as well as her daytime syndicated show, Rachael Ray. She is also the founder of Yum-o!, a charitable foundation dedicated to helping parents and children develop a healthy relationship with food. This is her fourteenth cookbook.