Raspberry Pear Granola Crisp

Hello, love.

This is quite good, I tell ya. It's warm and fruity and crumbly. 

You should make it. 

If you like that sort of thing :)

Raspberry Pear Granola Crisp

click here for printer-friendly version
recipe adapted from Betty Crocker

Ingredients:

5 sliced peeled pears

2 small cartons of fresh raspberries (or 12 oz bag frozen, thawed)

1 cup granulated sugar

3/4 all-purpose flour

6 Nature Valley roasted almond crunchy granola bars (3 pouches from 8.9 oz box), finely crushed

1/4 cup packed brown sugar

1/4 cup butter, melted

whipped cream or ice cream

Heat oven to 350. Spray 2 quart baking dish with cooking spray.

In a large bowl, mix pears, raspberries, granulated sugar and 1/4 cup flour.

Spoon evenly into baking dish.

Use the flat side of a meat mallet to crush the granola bars right in their pouches.

In medium bowl, mix crushed granola bars, remaining 1/2 cup flour, the brown sugar and butter until crumbly.

Sprinkle over pear mixture.

Bake 55-65 minutes or until top is golden brown and fruit is tender. It will be nice and bubbly! Cool slightly before serving with whipped cream or ice cream.

It's beautiful. And smells amazing.

Warm crumble, cold ice cream....

I want a bite!!

Oh, yum.

I'm off to have seconds!