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Berry Granola Crisp



For the Filling:
2 cups blueberries 2 cups raspberries
2 cups strawberries, quartered
1/2 cup blackberries
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 lemon, juiced and zested
1/4 teaspoon kosher salt

For the Topping:
1/2 cup all-purpose flour
1 1/2 cups ENZO Granola
1/4 cup ENZO Olive Oil
1/4 teaspoon kosher salt


Preheat oven to 350°F. Set six shallow baking dishes on a parchment-lined baking sheet.

In a large bowl, toss together berries, sugar, flour, lemon juice, lemon zest and salt. Divide the mixture evenly among the baking dishes including any juices that remain.

 Combine ENZO granola, all-purpose flour, ENZO olive oil, and kosher salt in a large bowl. Press together to make large crumbles or keep loose for a lighter crisp. Distribute evenly over berries in baking dishes. Bake for 35 to 40 minutes until the berries are bubbling around the edges and crumble is browned. Serve warm with ice cream or whipped cream.

Note: You can use frozen berries, but keep frozen; do not thaw before using.