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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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a melange of fruits, and spices plus ameretti cookies make for a great crumble! Ingredients:
2 pints blueberries |
1 16 oz. package strawberries, hulled and cut into small pieces |
2 medium nectarines or peaches , peeled and cut into small cubes |
3 tablespoons quick-cooking tapioca |
1 tablespoon lemon juice |
3 tablespoons sugar |
2 tablespoons amaretto |
crumble topping |
1 cup crushed amaretti cookies |
2 tablespoons flour |
3 tablespoons sugar |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
4 tablespoons (1/2 stick) butter at room temperature |
Directions:
1. Wash blueberries, drain and blot dry.
2. Prepare strawberries and nectarines as indicated, cutting them into pieces comparable in size to the blueberries.
3. Place the fruit in a bowl, add sugar, tapioca, lemon juice and amaretto and toss until the fruit is well coated.
4. Grease a shallow 2 quart baking dish, add the fruit mixture and spread evenly.
5. Preheat your oven to 350°.
6. Combine the crushed amaretti cookies, flour, sugar, cinnamon, nutmeg and butter in a small bowl.
7. Cut in butter with a fork or pastry blender until crumbly and well mixed.
8. 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.
9. Allow to cool before serving.
10. Top with a dollop of amaretto-spiked sour cream if desired
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