Raspberry Granola Crumble Casserole

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!)

Casey Barber

Raspberry Granola Crumble Casserole

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    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


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 400F and spritz a 9-inch glass or ceramic baking dish with nonstick baking spray.

    • 2

      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.

    • 3

      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.

    • 4

      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.

    • 5

      Cool for 5 minutes before serving.

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