| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | Oats |
| 2 | T | Walnuts |
| 1/4 | t | Salt |
| 2 | T | Honey |
| 1 | T | Walnut or canola oil |
| 1/2 | Vanilla bean, cut into 3 | |
| pieces | ||
| 5 | T | Firmly packed brown sugar |
| 1 | pt | Fresh strawberries, hulled |
| and sliced | ||
| 1/2 | pt | Fresh raspberries |
| 1 | T | Freshly squeezed lemon juice |
| 2 | T | Flour |
| 1 | T | Unsalted butter |
| Frozen vanilla yogurt | ||
| optional |
INSTRUCTIONS
1997 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 1379
Calories From Fat: 237
Total Fat: 27.8g
Cholesterol: 30.5mg
Sodium: 649.1mg
Potassium: 748.5mg
Carbohydrates: 276g
Fiber: 20g
Sugar: 160.7g
Protein: 16.8g