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Dine-In: Honey Almond Granola Crunch Pie

You can make me a cake, and I’ll be happy. But make me a pie? We’re friends for life.

I don’t know what it is about pie that evokes a sentiment rarely expressed for other desserts, except that pie reminds us of our grandmothers and good times around a table. It’s also one of the most versatile desserts, at home on an humble picnic table as well as the fanciest white-tablecloth restaurants.

Pie also helps heal broken communities, such as the town of Greensboro, Alabama.  “Pie Lab” opened there in early 2009 through a partnership between a local non-profit dedicated to revitalization and an acclaimed design collective called Project M. The mission was to be a combination pop-up cafe, design studio and civic clubhouse with the mission of: Pie + Ideas = Conversation. Conversation + Design = Social Change.

By the fall of 2009, Pie Lab was a permanent place, a place for local folks of all walks of life to feel comfortable gathering and lingering around a table, enjoying homemade pie and conversation. In something as simple as a piece of pie, the town that was once divided by race and socioeconomic status suddenly found a way to begin healing and coming together as a whole community.

This pie recipe is easy, quick and great as a warm-weather dessert on a Friday night when you want something sweet but don’t want to spend too much time in the kitchen. There’s no crust to roll out, no long baking times, and it’s also healthier than you might think. The pie crust is made with oats and almonds, and the filling is simply the new flavor of frozen yogurt from Goldenbrook: Honey Almond Granola.


Honey Almond Granola Crunch Pie

1 cup oats (quick-cooking or old-fashioned)
1 cup chopped honey-roasted almonds, divided
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
6 tablespoons unsalted butter, melted
1 quart Goldenbrook Honey Almond Granola Frozen Yogurt, slightly softened
1 cup purchased caramel ice cream topping

Preheat oven to 375°F. In a medium bowl, combine oats, 2/3 cup of the almonds, 3 tablespoons of the brown sugar, flour and melted butter; toss thoroughly. Press evenly into 9-inch pie plate that has been lightly coated with non-stick cooking spray. Bake in 375° oven for 12-14 minutes until lightly browned.

Cool completely on wire rack. When cooled, fill crust with Goldenbrook Honey Almond Granola Frozen Yogurt. Freeze until firm. When ready to serve, cut pie into 8 slices and place on individual plates. Drizzle each slice with warmed caramel ice cream topping and sprinkle with remaining chopped almonds.

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Posted in: Cooking, Dine In

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