One of my all-time favorite desserts is cherry pie served with vanilla ice cream. While I usually do still find time to bake homemade treats at home during my busy summers, baking a pie is quite an undertaking. Berry crumbles are a simpler and much quicker homemade alternative to pies. And since I always have granola at my disposal, I figured why not replace plain old boring oats with crunchy granola in a crumble topping. Do you want to know the best part? Vanilla ice cream is also the perfect accompaniment to berry crumbles. I’ve included the recipe I used below (which is the simplest one I could find requiring the fewest ingredients) and updated it to reflect granola instead of oats. I used cherry almond granola, but blueberry almond would also work well, as both contained the dried fruits that will also be found in the berry crumble itself. I used Welch's frozen antioxidant berry medley which was full of strawberries, blueberries, blackberries and cherries. If you love chocolate, go ahead and use maple walnut chocolate granola for the crumble topping!
(modified from Tastes Lovely blog)
4 cups frozen mixed berries *NOT thawed* (roughly 24 ounces) - I used Welch’s frozen berry medley
3 tablespoons sugar
3 tablespoons flour
zest of 1 lemon
pinch of Kosher salt
1 cup Happy Girl Granola
½ cup brown sugar
6 tablespoons flour
pinch of Kosher salt
1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
Preheat oven to 350 degrees.
In a bowl, combine all berry filling ingredients and set aside.
In a separate bowl, using your hands, make the crumble by combining all ingredients for the crumble topping. I worked the mixture with my hands until the butter was fully incorporated into the granola mixture and formed small clumps.
Pour the berry filing into a 1-1/2 quart baking dish (or 8x8 baking dish, a pie dish, or cast iron skillet). Top with the granola crumble topping, and spread into an even layer. Bake uncovered until the berry filling is bubbling, and the granola crumble is golden brown for 50 mins to 1 hour. Let cool for 1 hour before serving. Serve room temperature with vanilla ice cream. Will keep covered at room temperature for 3 days.