Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Strawberry And Raspberry Crumble
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- #59499
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup oats
2 tablespoons walnuts
1/4 teaspoon salt
2 tablespoons honey
1 tablespoon walnut or canola oil
1/2 vanilla bean, cut into 3 pieces
5 tablespoons firmly packed brown sugar
1 pint fresh strawberries, hulled and sliced
1/2 pint fresh raspberries
1 tablespoon freshly squeezed lemon juice
2 tablespoons flour
1 tablespoon unsalted butter
Frozen vanilla yogurt, optional
directions
Preheat oven to 350 degrees F.
Make the topping: In a small bowl, combine oats, walnuts and salt. In another bowl combine honey and oil. With a fork stir honey and oil into oat mixture.
Make crumble: In a blender or food processor, pulverize vanilla bean with the sugar. In a bowl toss together vanilla sugar with remaining crumble ingredients. Pour into buttered 6 cup dish. Sprinkle with topping and bake for 35 minutes until juices are bubbling and topping is golden brown. Serve immediately alone or over vanilla yogurt.
added by
ccw09
nutrition data
Nutritional data has not been calculated yet.
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