I like to use frozen berries for this crumble. Not only can I have it any time of year, but the juices left in the bag after thawing provide sweetness (without adding a lot of sugar) and sauce for the crumble. –RR
This Very Berry Crumble is included in Rachael Ray's Book of Ten. Find it at your local bookstore, or online at Cooking.com.
This cobbler is made with a combination of rolled oats and flour and is not overly sweet. Use locally grown blueberries, or better yet, go for a hike and pick your own! Serve the cobbler with good-quality vanilla ice cream. – Louisa Shafia
Rachael says, “My friend Mollie makes these pancakes for her two girls, 3-year-old twins Isabel and Maya. The girls are great eaters, but even the best eaters demand pancakes in between breakfasts of scrambles, yogurt, fruit or oatmeal. Mollie’s solution for giving her girls the food they need to start their day while giving them what they want (which is pancakes) is to ignore the directions on the back of the box. Where it says add one egg, she adds more and where it says add water, she adds milk, bumping up the protein for her girls’ start of their day. In addition, she stirs in plenty of fresh fruits for fiber. Good idea, Mol – thanks for sharing!”tags: breakfast brunch fruit rice, grains and breads eggs griddle Yum-o! Family-Friendly more