A quintessential fall dessert! Living in Michigan, it would be impossible to avoid apples in the fall. Although, I don’t know why you’d want to. What’s better than fresh, crisp apples just picked on a crisp Autumn day? Even better, apples are delicious when prepared too! Pair them with The Redheads Maple Granola (gluten free!) and you have yourself a divine apple crisp!
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servings
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Ingredients
- 3 pounds apples peeled and cored and cut into 1/2 inch chunks
- 1/2 cup granulated sugar
- 5 Tbsp organic, unsalted butter
- 2 Tbsp fresh lemon juice!
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1.5 cups The Redheads Maple Granola or just one 12oz pouch
- 2 Tbsp local honey
Ingredients
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Instructions
- In a large bowl, toss apples with lemon juice, cinnamon, salt, and remaining 1/2 cup granulated sugar.
- In a sautee pan, melt 3 Tbsp of unsalted organic butter over medium heat. Once melted, add apple mixture and sautee until apples are soft (or to near desired firmness).
- In the bowl used for the apple mixture, thoroughly combine broken up TR Maple Granola, local honey, and remaining (softened but not melted) butter.
- In a shallow baking dish, carefully transfer the sauteed apple mixture and spread out evenly. Top with the granola mixture and bake for 15 minutes or until apple mixture is bubbling and everything is hot!
Recipe Notes
We've heard Empire, Gala, or Braeburn apples are especially good in this recipe!
This cinnamon-scented crisp is best served still warm from the oven, topped with a scoop of vanilla, cinnamon, or caramel ice cream or a non-dairy alternative.
Get TR Maple Granola!
Adapted from MarthaStewart.com
photo courtesy of foodnetwork.com
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