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Blueberry Raspberry Crisp with Granola Topping

Adapted from several recipes by Becca Camacho

2 cups fresh raspberries
2 cups fresh blueberries
⅔ cups of sugar
1 tablespoon orange zest
1 tablespoon corn starch

1 cup all-purpose flour
½ cup light brown sugar, packed
½ teaspoon baking powder
pinch of salt
½ cup of unsalted butter (1 stick)
2 cups granola

Preheat the oven to 350.

Butter an 8×8 inch glass baking dish.

In a large bowl add the berries, sugar, zest and cornstarch.  Very gently, mix them all together.  Turn the fruit out into the prepared baking dish.

Next, in a food processor, pulse 1 cup of the flour with the brown sugar, baking powder and salt. Pulse in the butter. Pulse in the granola.  Top the fruit with the filling.

Bake the crisp for 25-35 minutes until the fruit is bubbling and the topping is browned.  Let cool at least 10 minutes and serve with your favorite vanilla ice cream or whipped cream.