Let's see, we haven't had an apple recipe in awhile have we?
No we haven't.
Since I had to use up the last of my apples before they turned to mush, I decided on making this instead of more Orchard Applesauce for a change of pace.
I just couldn't resist making this one.
I was done with apples for a bit I tell ya. I was ding dang diggity dog done. (I really talk like that). Then I read Smitten Kitchens blog and saw her beautiful Apple Granola Crisp recipe and before you know it, I'm nixing the applesauce and dreaming of warm bowls of this deliciousness for breakfast.
This was such a warm and comforting dish. Think apple crisp and granola get married and have a baby. Warm cinnamony apples topped with crunchy, crispy granola. If you have some plain yogurt it would be great poured over the top. We've been eating it for breakfast, but if you decided to top it with vanilla ice cream and eat it after dinner, or as a snack, or sneak down the stairs at oh say, 1:00am and have a little nibble then who am I stop you?
Apple Granola Crisp
Recipe from Deb @ Smitten Kitchen
3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 cup shredded coconut
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated.
In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly.
Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.