food friday..red, white & blue dessert

We try our hardest to make it to our local farmers market as much as possible during the summer. It is a family errand that, for the most part, we love doing together. My boys have farmers they like to visit and have a love for summer fruits and veggies and petting stranger's dogs. This Tuesday the boys and I hit the market at the very end of the Arkansas strawberry season. Arkansas has beautifully sweet strawberries that I spend the whole spring waiting for. This is that happy time of year where local blueberries, blackberries and strawberries are all available...and we bought them all.
With friends over for dinner that night I decided to make a summer time dessert that would make a great addition to any upcoming 4th of July party. The recipe is adapted from a strawberry icebox crumble i found on pinterest and memories of my grandmother's lemon icebox pie.
A perfect mix of sweet and tart and the perfect temperature for a hot summer day.

red, white and blue freezer crumble:

ingredients:
12-16 crunchy granola bars (like natures valley...6-8 two packs)

1/3 c light brown sugar
1/2 c flour
1 stick butter melted

1/2 c sugar
1 1/2 c whipping cream

juice from 1 lemon
4 oz cream cheese

2 cups sliced berries (i used 1 1/2 c strawberries and 1/2 c blueberries)

directions:
place granola bars in a food processor until they are fairly ground
mix with brown sugar, flour and butter and place in 350 degree over for 15 minutes
let mix cool while whipping cream and sugar until peaks begin to form
add lemon juice and cream cheese until well mixed
fold in berries
spread half the granola mix in the bottom of a 9x13 glass baking dish
next layer granola mixture with all the berry mix
top with remaining granola mixture
place in freezer for 2-4 hours and serve cold with berries on top