Shelly's Recipe

FRUITY AMARETTO CRUMBLE

Category: Cobblers/Crumbles and Crisps

Fruit mixture
2 pints blueberries
1 16 oz. package strawberries, hulled and cut into small pieces
2 medium nectarines, peeled and cut into small cubes
3 tbsp quick-cooking tapioca
1 tbsp lemon juice
3 tbsp sugar
2 tbsp amaretto

Crumble topping
1 cup crushed amaretti cookies
2 tbsp flour
3 tbsp sugar
1 tsp cinnamon
1/4 tsp nutmeg
4 tbsp butter at room temperature

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 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.