I N G R E D I E N T S

Serves 2.

• 1 lb. strawberries, tops removed and sliced lengthwise
• 1 pint blueberries
• 1 pomegranate, seeds removed
• 1 / 2 stick butter, salted or unsalted
• 1 teaspoon almond extract
• 1 / 2 teaspoon lemon extract
• 1 / 2 teaspoon salt
• 1 / 2 cup oats
• 1 / 2 cup flour
• 1 / 2 cup sugar

D I R E C T I O N S

1. Preheat the oven to 350*.
2. Combine the strawberries, blueberries, and half the pomegranate seeds in a bowl, along with 1 / 2 teaspoon almond extract, 1 / 2 teaspoon lemon extract, 1 / 4 teaspoon salt, 1 / 4 cup flour, and 1 / 4 cup sugar. Stir to combine and set aside.
3. In a separate bowl, combine the butter, 1 / 2 teaspoon almond extract, 1 / 4 teaspoon salt, 1 / 2 cup oats, 1 / 4 cup flour, 1 / 4 cup sugar, and the remaining pomegranate seeds. With your fingers, mash the topping together until it comes together in large crumbles.
4. Pour the fruit mixture into a small baking dish, and top with the crumble.
5. Bake for 30 minutes until bubbling and hot. Serve.