| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Oats |
| 2 | tb | Walnuts |
| 1/4 | ts | Salt |
| 2 | tb | Honey |
| 1 | tb | Walnut or canola oil |
| 1/2 | Vanilla bean, cut into 3 pieces | |
| 5 | tb | Firmly packed brown sugar |
| 1 | pt | Fresh strawberries, hulled and sliced |
| 1/2 | pt | Fresh raspberries |
| 1 | tb | Freshly squeezed lemon juice |
| 2 | tb | Flour |
| 1 | tb | Unsalted butter |
| Frozen vanilla yogurt, optional |
INSTRUCTIONS
FOR THE TOPPING FOR THE CRUMBLE Preheat oven to 350 degrees. 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. Yield: 6 servings Recipe by: Cooking Live Show #CL8904 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997
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