This cross between a dessert crumble and a granola bar starts your day off on a warm note. (Though, admittedly, it’s pretty darn good eaten cold the next day over a scoop of Greek yogurt!)
|2 1/2 cups nutty granola||4 tablespoons unsalted butter, cut into 1/2-inch cubes|
|1/2 cup packed light brown sugar||2 10-ounce bags frozen raspberries|
|1/4 cup all-purpose flour||1 cup sour cream|
Preheat the oven to 400F and spritz a 9-inch glass or ceramic baking dish with nonstick baking spray.
Stir the granola, brown sugar and flour together in a large mixing bowl. Add the butter and work it into the dry ingredients with your fingers until the mixture resembles wet sand. Set aside.
Stir the raspberries and sour cream together in a separate mixing bowl, then pour into the prepared baking pan. Spread the granola topping evenly over the raspberry filling.
Cover the pan loosely with foil and bake for about a half hour, until the filling is bubbling. Remove the foil and bake for 10 minutes more to brown the topping.
Cool for 5 minutes before serving.
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