Berry Amaretto Crumble
From midgelet 15 years agoIngredients
- 2 pints blueberries shopping list
- 1 16 oz. package strawberries, hulled and cut into small pieces shopping list
- 2 medium nectarines or peaches , peeled and cut into small cubes shopping list
- 3 tablespoons quick-cooking tapioca shopping list
- 1 tablespoon lemon juice shopping list
- 3 tablespoons sugar shopping list
- 2 tablespoons Amaretto shopping list
- Crumble topping ~ shopping list
- 1 cup crushed amaretti cookies shopping list
- 2 tablespoons flour shopping list
- 3 tablespoons sugar shopping list
- 1 teaspoon cinnamon shopping list
- 1/4 teaspoon nutmeg shopping list
- 4 tablespoons (1/2 stick) butter at room temperature shopping list
How to make it
- Wash blueberries, drain and blot dry.
- Prepare strawberries and nectarines as indicated, cutting them into pieces comparable in size to the blueberries.
- Place the fruit in a bowl, add sugar, tapioca, lemon juice and amaretto and toss until the fruit is well coated.
- Grease a shallow 2 quart baking dish, add the fruit mixture and spread evenly.
- Preheat your oven to 350°.
- Combine the crushed amaretti cookies, flour, sugar, cinnamon, nutmeg and butter in a small bowl.
- Cut in butter with a fork or pastry blender until crumbly and well mixed.
- Sprinkle evenly over top of the fruit and bake at 350° for about 45 to 50 minutes or until juices begin to form slow-bursting bubbles.
- Allow to cool before serving.
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- Top with a dollop of amaretto-spiked sour cream if desired
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