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“Trying to combine a couple of recipes with some tinkering to find the recipe DH and I love best.”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 cup fresh fruit (blueberries, raspberries, mixed berries, peaches) or 1 cup frozen fruit (blueberries, raspberries, mixed berries, peaches)
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 12 teaspoon almond extract
  • 12 teaspoon cornstarch
  • 12 teaspoon water
  • 12 cup quick-cooking rolled oats
  • 14 cup flour
  • 14 cup packed brown sugar
  • 12 teaspoon nutmeg
  • 14 cup cold butter

Directions

  1. Combine blueberries, sugar and first amount of water in small saucepan.
  2. Heat, stirring often, until mixture simmers.
  3. Simmer for 2 or 3 minutes until berries are cooked.
  4. Mix cornstarch into second amount of water and stir into simmering berries.
  5. Stir until thickened a bit.
  6. Turn into ungreased 3 cup, 1 quart casserole, or 2 ramekins.
  7. Combine the oats, flour, brown sugar and nutmeg; cut in butter until crumbly.
  8. Sprinkle over fruit mixture.
  9. Bake, uncovered, at 375 degrees for 20-25 minutes or until filling is bubbly.

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