Blueberry muffin fruit salad
A mixture of berries of your choice: I used 2 medium cartons of strawberries and one carton of strawberries but you can mix it up. (It ain't a blueberry muffin fruit salad without the blueberries though!)
About an 1/4 cup of Tillamook french vanilla yogurt
2 drops of lemon oil (I used doTERRA)
1 batch of streusal topping
Wash berries and pat them dry. Mix the berries all together. Add a small amount of yogurt at a time and stir into the fruit. You only want to glaze the berries. Slowly add the 2 drops of lemon oil. You just want a little hint of lemon flavor. Tonight I sprinkled the streusal topping on top of the salad just before serving but I think I like it a little bit better to just have a bowl sitting near the salad and people can sprinkle some streusal topping on their individual salad as they dish it up. I think this helps the streusal to stay more crispy.
1/2 cup sugar
1 cup flour
1/2 tsp kosher salt
1 vanilla bean split (optional)
4 tbls cold unsalted butter cut into pieces (if you use salted butter, omit the salt)
1/2 tsp of cinnamon
Preheat oven to 350. Line baking sheet with parchment. Stir together sugar, flour, cinnamon and salt. Split vanilla bean lengthwise and scrape seeds into the bowl. Stir until distributed evenly. Blend butter in using a pastry blender until the mix resembles gravel. Dump mix onto prepared sheet. Shake pan to spread it around and bake for 10 minutes. Remove from oven and rake through the streusal with a fork. Bake for another 8-10 minutes and rake again, moving any underdone streusal to the edge and vice versa. Continue to bake or 5-7 min for until streusal is nice and even deep gold.