Fruity Amaretto Crumble

Fresh berries are plentiful in early July and because of their patriotic colors, dessert recipes that use both strawberries and blueberries are popular choices for backyard barbecues and summer gatherings. I tried a bit of a twist on the standard fruit crisp using a dash of amaretto and some crushed amaretti cookies. Next time around, I'll add some chopped almonds to the crumble topping for a little extra crunch and flavor.

Fruity Amaretto Crumble
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  • Ingredients:
  • 2 pints blueberries
  • 1 lb strawberries, hulled and cut into small pieces
  • 2 medium nectarines, peeled and cut into small cubes
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 3 tablespoons sugar
  • 2 tablespoons amaretto
  • For the 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

Preparation:
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. Top with a dollop of amaretto-spiked sour cream if desired.

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