The key to a super successful 5-ingredient recipe is to choose ingredients that do double or triple duty. In addition to toasty oats, the granola adds sweet spices and nuts. Also, the self-rising flour contains leavening and salt, which makes the crumble especially light and crisp. If your granola has dried fruit, pick them out—they may get too hard in the oven. Serve piping hot with vanilla ice cream.
- 1 cup self-rising flour
- 1/2 cup light brown sugar
- 2 pints blueberries
- 6 tablespoons unsalted butter, softened
- 1/2 cup nutty cinnamon granola
1. Preheat the oven to 375°. In a medium bowl, combine the flour and brown sugar. Transfer 3 tablespoons of the mixture to an 8-inch by 11-inch baking dish along with the blueberries and 2 tablespoons water; toss to combine.
2. Add the butter to the remaining flour-and-sugar mixture and using your fingers, rub together until the mixture resembles coarse meal. Add the granola and pinch into clumps. Scatter the crumbs over the berries and bake for 30 minutes, until bubbling and golden. Cover loosely with foil halfway through to prevent over-browning. Serve piping hot with vanilla ice cream.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.