Blueberry and Strawberry Granola Streusel Crisp
An easy dessert that tastes wonderful served warm topped with vanilla ice cream.
Ingredients
Berry Filling:
- 1 pound fresh strawberries (fresh or frozen) washed, stems removed, cut into quarters
- 1-1/2 cups fresh blueberries (fresh or frozen) rinsed and stems removed
- 1/4 cup granulated sugar
- 1 whole lime
- 2 dashes coarse salt or sea salt
Streusel Topping:
- 1 cup granola
- 1/2 teaspoon salt
- 1/3 cup light brown sugar
- 1/2 cup sliced almonds
- 1/2 cup flour
- 4 tablespoons butter (salted) softened (or very slightly warmed)
Equipment
- Oval baking dish (1.3-quart) or an 8 x 8-inch 2-quart baking dish should also work well
Instructions
Preparation:
- Preheat the oven to 375 degrees F.
Berry Filling:
- To the baking dish, add the cut strawberries and blueberries. Squeeze the juice of a lime over the berries.
- Add sugar and salt. Mix together and set aside for a moment.
Streusel Topping:
- In a medium size bowl, add granola, brown sugar, flour, sliced almonds, salt and butter. With a fork, mix all of the ingredients together. Set aside for a moment.
Assemble the Berry Crisp:
- Stir the berries in the baking dish again.
- Top the berries evenly with the streusel.
Bake:
- Bake in a preheated oven (at 375 degrees F.) until the filling starts to bubble and the granola topping is brown (about 30 to 40 minutes). Be careful not to leave the crisp in the oven too long or the filling will dry out.
Cool:
- Let the berry crisp cool until it's warm and not too hot to eat.
Serve:
- Serve warm topped with vanilla ice cream.
- Recipe Adapted from Martha's Blueberry Crisp.
Notes
TIP:
- Be careful not to leave the crisp in the oven too long or the filling will dry out.