Granola Berry Crisp

Simple, warm, and built for crunch.

Traditional berry crisp uses a flour-based streusel. We skip that step.

CRUNO Coconut Walnut Granola creates a golden, crisp topping in minutes while adding toasted coconut, walnuts, and maple flavor.

Use fresh summer berries or frozen fruit from your freezer. Both work beautifully.

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Ingredients

• 4 cups mixed berries, such as strawberries, blueberries, and raspberries, fresh or frozen
• 1/4 cup sugar, less if your berries are very sweet
• 1 tablespoon lemon juice
• 1 cup CRUNO Coconut Walnut Granola
• 1/4 cup butter, melted

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Instructions

1. Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish.
2. Toss the berries with sugar and lemon juice directly in the baking dish.
3. In a separate bowl, combine the granola with melted butter until lightly coated.
4. Sprinkle the granola evenly over the berries. Do not press it down. A loose topping creates better crunch.
5. Bake for 25–30 minutes, until the berries are bubbling and the granola is deep golden brown.
6. Let rest for 5 minutes before serving.

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Serving Tips

Serve warm with vanilla ice cream, Greek yogurt, or fresh whipped cream.

Leftovers keep in the refrigerator for up to 2 days. Reheat in a toaster oven to bring back the crisp texture.