Berry Granola Crisp

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.