Triple Berry Salted Caramel Nola Granola Crumble

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Spring has finally come & been with us in Nashville!! Which means: fresh fruit, outdoor fests, Nola Granola on everything, fruit, The Peach Truck, drive-in movies, & fresh foods!!

Recently when I had 3 little/less than half full containers of blueberries, raspberries & blackberries, I knew I had a crumble waiting to happen... Add Salted Caramel Granola to the mix & you've got a darn good treat!!

 

Crust and Crumble Topping:

  • 1/2 cup (1 stick) butter, melted;  Bakers choice, salted or unsalted. I only had salted butter in the house & it worked out wonderfully. 
  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned whole-rolled oats; again only had quick oats in the house, & it worked out amazing.ly 
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/4 cup Salted Caramel Nola Granola

Fruit Layer:

  • Pictured is a 1/4 cup of each fruit:  blueberries, blackberries, & 1/2 cup of raspberries. Bakers choice to take away fruit, or add in more. 
    • Although I used fresh fruit, you can certainly use frozen. Adjust baking time accordingly; keep an eye/nose on the baking dish. 

Directions:

    1. Preheat oven to 350 F. Butter an 8-inch square pan. 
    2. Crust and Crumble Topping - In a large, microwave-safe bowl melt the butter, about 1 minute.
    3. Add the flour, oats, sugars, Salted Caramel Granola and stir to combine. 
    4. Set 1 cup mixture aside to be sprinkled on later as crumble topping.
    5. Pour the remaining crumble crust goodness into the buttered 8 inch square pan. Using a spatula or your hands, press the crumble to create an even, smooth layer crust. 
      1. Optional: When you're finished pressing the crust into an even layer, drizzle extra Salted Caramel. It'll add the creamy, butter, caramel-esque of Salted Caramel Granola.
    6. Blueberry Layer - In a large mixing bowl (same one used for crust & crumble works), add all ingredients & toss to combine. 
    7. Evenly distribute fruit mixture over the crust.
    8. Evenly sprinkle with the extra 1 cup crumble topping mixture. 
    9. Drizzle Salted Caramel Granola over the top 
    10. For fresh fruit, bake for about 40 minutes, frozen will be longer around 55 minutes, or until edges are set and center has just set. Crumble topping should appear set & the fruit will be bubbling. Watch the crumble, not the timer, when evaluating doneness. Place your pan onto a wire rack for cooling time. Cool for a little bit, and serve warm! Ideally cut the crumble, pair it with vanilla ice cream or butter pecan & top with Salted Caramel Granola or Bourbon Pecan Granola! Enjoy!!

 

Pressing the crumble into a buttered 8-in square dish. Sprinkle Salted Caramel Nola Granola on top, in before & after the fruit layer.

enjoy!! 

lindsay

 

Recipe adapted from: Averie Cooks http://www.averiecooks.com/2015/02/blueberry-oatmeal-crumble-bars.html


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