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
- Preheat the oven to 350*.
- 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.
- 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.
- Pour the fruit mixture into a small baking dish, and top with the crumble.
- Bake for 30 minutes until bubbling and hot. Serve.