F&W food editor Chandra Ram created this recipe when she had a lot of granola on-hand, and wanted to turn it into dessert. Once you have your go-to granola, you're a quick custard and pie crust ...

and osmanthus flower in the filling for this light and refreshing dessert. This granola is naturally sweet from maple syrup, orange zest, and cardamom, and extra savory thanks to smoked almonds ...