Ingredients Difficulty Rating: Easy
· 7 - 8 apples - I like to use a variety of sweet and tart, like 2 Fuji, 2 Granny Smith, 2 Gala, 2 Delicious. Just be sure they are crisp apples
· 2 cups of granola – On Hurricane Sandy night I used Kashi Go Lean Crisp! – Cinnamon Crumble. It was delicious. You can use any store bought granola you want, but this had just the right amount of sweet and cinnamon.
· 3 tablespoons unsalted butter. They only had salted butter here the night of the Hurricane, so I used that and it was OK. Use what you have
· 3 tables flour
· ¼ cup + 1 Tablespoon sugar
· 1 teaspoon cinnamon. I like to use a good cinnamon. At home I use Penzy’s Vietnamese Cinnamon. At Meryl’s house during Hurricane Sandy I used her Moroccan Cinnamon, it was great.
· 1 ½ tablespoons fresh lemon juice.
Preparation:
Peel and core the apples. Quarter the apples and then cut each quarter into 2 or 3 slices. You want the pieces to be a good size so they don't get to smooshy when you cook them.
Put the apples into a bowl and sprinkle with about ¾ Tablespoon of the lemon juice and put aside.
In a skillet that is oven proof (I like cast iron), melt the butter then add 2 Tablespoons flour and 1 Tablespoon sugar – stir until there are no lumps.
Add the granola or Kashi – and stir until it’s coated and nicely toasted – just a few minutes. Be careful not to over toast because it can burn quickly. Pour the granola into a bowl and put the skillet back on the stove.
The skillet will be super full before the apples start to cook down. Cook long enough for the apples to macerate (get juicy) a bit and start to get soft, but not enough to get them super soft. Remember, we aren’t making apple sauce, This should take about 5 or 6 minutes.
When the apples are ready, add the granola (or Kashi) back into the pan. I usually do it by handfuls, sprinkling it over the top.
Put the skillet into the 350 degree preheated oven for about 35 or 40 minutes – until it bubbles.
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