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Ingredients
Berries:
5 1/2 cups mixed berries (fresh or frozen raspberries, blueberries, blackberries or red currants)
2 tablespoons sugar
1/4 teaspoon vanilla extract
Topping:
1/2 cup finely chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons butter, at room temperature
Instructions
5 1/2 cups mixed berries (fresh or frozen raspberries, blueberries, blackberries or red currants)
2 tablespoons sugar
1/4 teaspoon vanilla extract
Topping:
1/2 cup finely chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons butter, at room temperature
1. Preheat oven to 37ºF.
2. To prepare berries, toss berries together with sugar and vanilla until coated. Divide berries among 4 oven-safe bowls or ramekins of at least 2-cup capacity.
3. To prepare topping, put walnuts, flour, sugar and butter in a medium bowl. With your fingertips or a fork, rub ingredients together until mixture looks crumbly. Sprinkle over berries; it will be a light topping. Bake 15 to 18 minutes, until berries are bubbling and topping is lightly browned. Cool slightly before serving. Serves 4.
Recipe courtesy of the California Walnut Board (walnut.org).
2. To prepare berries, toss berries together with sugar and vanilla until coated. Divide berries among 4 oven-safe bowls or ramekins of at least 2-cup capacity.
3. To prepare topping, put walnuts, flour, sugar and butter in a medium bowl. With your fingertips or a fork, rub ingredients together until mixture looks crumbly. Sprinkle over berries; it will be a light topping. Bake 15 to 18 minutes, until berries are bubbling and topping is lightly browned. Cool slightly before serving. Serves 4.
Recipe courtesy of the California Walnut Board (walnut.org).
