Strawberry Blueberry Granola Crumble

Happy Fourth of July! Another holiday, another excuse to bake something exciting. Don't even think that using red, white, and blue sprinkles will cut it for America's birthday. You want to impress her, bake with the fruit grown from her land.

I'd salute it.

You cannot get any more summery-American than this Strawberry Blueberry Granola Crumble. Ripe strawberries, plump blueberries, hearty oats ... the sweet, simple, guiltless desserts are always devoured the quickest. My advice: Make two, bring one to the  BBQ tomorrow and keep the other safe at home.


1 1/2 cups oats, ground in the food processor

3/4 cup oats
1/2 cup slivered almonds
dash of salt
dash of cinnamon
3 tablespoons coconut oil
3 tablespoons maple syrup
1 quart blueberries
1 quart strawberries, diced
2 tablespoons arrowroot
squeeze of lemon juice

Heat oven to 350F and lightly grease a clear casserole dish.

Mix together ground oats, whole oats, almonds, salt and cinnamon. Add oil and syrup, mix using finger tips until a coarse crumble is achieved. Set aside.

In a large bowl toss blueberries, strawberries, arrowroot, and lemon juice until fruit is all-coated. Pour into casserole dish. Using a large spoon, drop granola crumble on top. Bake until topping is golden and fruit is steaming, about 20 minutes. Let cool a bit before eating. If feeling adventurous, serve with coconut ice cream.