Apple Crisp with Bluesberry Granola Topping

Directions:

1. Start with the topping. In a medium-sized bowl, combine the flour, brown sugar, and salt.
2. Using a pastry blender or your fingers, work the butter into the mixture, leaving bits of butter from pea- to dime-sized.
3. Mix in the granola and cinnamon. Set the topping aside.
4. Peel and core the apples, then cut them into 1/2-inch to 1-inch chunks. Place the apple pieces in a 1-1/2 quart baking dish; the dish should be about 2/3 full.
5. Sprinkle the lemon juice over the apples, then toss gently to moisten all the apples.
6. In a small bowl, combine the flour, sugar, cinnamon, and salt.
7. Add this mixture to the apples, stirring gently so they’re evenly coated.
8. Distribute the topping mixture evenly atop the apples; press it down lightly.
9. Bake in a preheated 350°F oven for 35-45 minutes, until the topping is golden and the filling bubbles up slightly at the edges. Use a pick or cake tester to pierce through the topping to check that the apples are soft and cooked through.
10. Serve the crisp warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream on top is yummy, and sprinkling on a little extra Bluesberry granola makes a nice presentation.