5 1/2 cups mixed berries (use fresh or frozen raspberries, blueberries, blackberries or red currants)
1/8 cup sugar
1/4 teaspoon vanilla extract
For the crumble topping:
1/2 cup finely chopped California walnuts
2 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons butter, at room temperature
PREPARATION
Preheat the oven to 375ºF.
In a large bowl toss the berries together with the sugar and vanilla until coated.
Divide the berries among 4 oven-safe bowls or ramekins of at least 2 cup capacity.
To make the topping, put the walnuts, flour, sugar and butter in a medium bowl. With your fingertips or a fork, rub the ingredients together until the mixture looks crumbly.
Sprinkle over the berries; it will be a light topping.
Bake for 15 – 18 minutes, or until the berries are bubbling and the topping is lightly browned. Cool slightly before serving.
Serving suggestion: The crumble goes nicely with vanilla ice cream or whipped cream.
