Granola Berry-Barb Crisp
Ren Fuller
This easy-peasy fruit dessert from Valerie Gordon of Valerie Confections in Los Angeles comes together in minutes. Use your favorite granola for the topping alongside the berries of your choice. Bonus: It’s also incredible for breakfast.
How to Make It
1
Preheat oven to 325 degrees. Generously butter an 8-inch cast iron skillet.
2
In a medium sized bowl, combine rhubarb and berries, sugar, and cornstarch. Pour into prepared skillet.
3
In the same bowl, toss granola, chilled butter, sugar, and flour. Cover the fruit mixture with the granola mixture and bake for 45 minutes or until fruit bubbles up on the sides and topping appears crisp but not overly browned.
Ingredients
2 ½ cups rhubarb, cut into 1⁄2-inch pieces
2 cups mixed berries
¾ cup sugar
2 tbsp cornstarch
2 cups granola
4 tbsp unsalted butter, cold and diced
1 tbsp sugar
1 tbsp all-purpose flour
Directions
1
Preheat oven to 325 degrees. Generously butter an 8-inch cast iron skillet.
2
In a medium sized bowl, combine rhubarb and berries, sugar, and cornstarch. Pour into prepared skillet.
3
In the same bowl, toss granola, chilled butter, sugar, and flour. Cover the fruit mixture with the granola mixture and bake for 45 minutes or until fruit bubbles up on the sides and topping appears crisp but not overly browned.
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