© Becky Luigart-Stayner
Serves 4 Prep: 10 minutes Bake: 30 minutes
Preheat oven to 375°F. Toss 1 pint each blackberries and raspberries with 3 medium (or 2 large) stone fruits, pitted and cut into bite-size pieces. Pour into an 8 by 8-inch cake pan. In a large mixing bowl, combine 2 cups granola, 1/4 cup flour, and 5 Tbsp cold butter cut into cubes. Use your hands to rub or smash the butter into the mixture, then spread it over the fruit. Bake for 30 minutes, or until the top is golden brown. Serve slightly cooled with a large dollop of vanilla or berry yogurt.
Picky-eater pleaser: Serve a bowl of fruit topped with yogurt or a scoop of ice cream
