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Archive for October, 2010

It’s finally Fall- my favorite season! Although it certainly came late this year. Just two weeks ago, Tony and I went to “the country” for a weekend in Virgina and it was still 80 degrees! We pretended it was cool and crisp and the leaves were changing, nevermind the fact we were still in flip flops. It was a great weekend.

 We stayed at the Marriott Ranch B&B in Flint Hill, VA. We’ve stayed here before and it’s a great place!

We hiked around and played on tractors…

and had some close encounters with these guys!

We also went wine tasting and had a picnic.

And we went apple picking!

       

   

We came home with about ten pounds of apples, so I tried to find the most versatile recipe to make with them. I found a recipe for a “Breakfast” Apple Granola Crisp here and it was perfect- something you can eat for breakfast and dessert or really anytime of the day. It’s essentially an apple crisp, but the topping is a bit more “granola-y” so it passes for 1) healthy and 2) a breakfast food. Works for me! 

Breakfast Apple Granola Crisp

Ingredients

  • 3 pounds* apples (any mix of apples) (peeled, cored and cut into medium chunks**)
  • 2 tablespoons lemon juice
  • 3 tablespoons sugar (I used a mix of brown and white)
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • Salt
  • 1 stick unsalted butter
  • 1/4 cup honey
  • 1/2 cup flour
  • 2 cups oats
  • 1/2 cup sliced almonds
  • 1/2 shredded coconut (sweetened or unsweetened)

Directions

Preheat oven to 400°F. In a large bowl, toss apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt.

Add to a 9×13-inch baking dish. 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. The granola will probably start to brown to soon, so cover the baking dish with foil for the last few minutes (as you can see I did it too late). After you remove the foil, put it back in the oven for a few more minutes to help the granola re-crisp. Cool to room temperature and keep in fridge for about a week.

Tastes great by itself or with plain yogurt (see- breakfast!):

*three pounds = approx. 9 medium apples.

** very helpful if you can get your husband to do this part

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