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Made with blueberries and strawberries, and topped with granola streusel.
Preheat the oven to 375ºF.
For the filling:
Cut each strawberry into quarters and add them to a 1.3 quart oval baking dish (an 8×8 inch 2 quart baking dish should also work well).
Rinse the blueberries and add them to the baking dish. Then squeeze the juice from the lime over the berries. Add the sugar and the salt. Mix all of the ingredients together.
Set aside while making the topping.
For the topping:
In a medium size bowl, add the granola, brown sugar, flour, sliced almonds and salt. Then, if your butter is soft, add it to the mixture. If the butter is hard, put it in the microwave for about 2 or 3 seconds and then add it to the topping mixture.
Mix all of the ingredients together with a fork.
Next, going back to the filling; give the berries a quick mix. Then sprinkle the topping evenly over the berries.
Bake in the oven until you can see the filling bubbling and the granola topping is brown (about 30 to 40 minutes). Leaving it in the oven too long may dry out the filling a bit.
Serve warm or cool with vanilla ice cream.
Adapted from Martha’s Blueberry Crisp.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!