I like to use frozen berries for this crumble. Not only can I have it any time of year, but the juices left in the bag after thawing provide sweetness (without adding a lot of sugar) and sauce for the crumble.

　　

Ingredients

Serves 4

　　

Crumble Topping

3/4 cup sliced almonds, lightly crushed

　　1/3 cup quick-cooking oats

　　2 teaspoons sugar

　　Hefty pinch of ground cinnamon

　　Pinch of freshly grated nutmeg

　　2 tablespoons butter, softened, plus more for greasing ramekins

　　

Filling

1 10-ounce bag frozen raspberries, thawed

　　1 10-ounce bag frozen blueberries, thawed

　　1 tablespoon sugar

　　1 tablespoon cornstarch

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Grease four 6-ounce 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 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.

　　

Nutrition Per 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.