Time: 55 min.
Complexity: average
Servings: 6

After the apples have been simmered on the stovetop, the crisp goes into the oven, so if you're planning to try this recipe, choose a suitable pan.

Ingredients:

• 3 tbsp (45 g) unsalted butter
• 1.5 cups store-bought oat granola
• 2 tbsp. premium wheat flour
• 1 tbsp sugar, plus 1/4 cup
• 5 (about 1150 g) firm apples, such as Fuji or Gala (peel and core, cut into 1-1.5 cm pieces)
• 1/2 tsp pumpkin pie spice
• 1 tbsp fresh lemon juice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

dry breakfast, flour, apples, pumpkin pie spice, lemon juice

We recommend

Preparation:

Step 1
• Preheat oven to 180 degrees.
Step 2
• In a medium skillet over medium heat, melt the butter (use a skillet made of a non-reactive material, such as stainless steel). Add the granola and a tablespoon of flour and sugar, stirring vigorously until the sugar melts and completely coats the granola. Transfer to a bowl and set aside.
Step 3
• Place the apples in the pan and toss with pumpkin pie spice, lemon juice, and the remaining 1/4 cup sugar. Cook for 5-7 minutes, stirring occasionally, until the apples release their juices and are slightly softened. Stir in the remaining 1 tablespoon flour. Spread the prepared granola mixture evenly over the apples and transfer the pan to the oven. Bake until bubbly and the apples are tender, about 35-40 minutes. Serve warm.
Step 4
• Toasting your finished granola with butter keeps it light and healthy, but at the same time creates a delicious, crispy crust that covers a layer of spiced apples.

Votes: 1