Bad-ass Granola Apple Crisp

Since my decision to embrace autumn rather than curse it, I'm focusing on the positive flavors of the season, and therefore declaring this "APPLE WEEK". This in no way corresponds to the IOS7 update release, but in everyway reflects the produce deal I picked up at BJ's Wholesale.



This healthier version of Hubby's favorite childhood dessert, the school cafeteria's Apple Crisp (don't ask), secretly adds proteins to balance the natural sweetness of the fruit.

a fine mess to mix!

Prepare the Granola:

3 cups Quaker Rolled Oats
1 cup walnuts                                                    
1 cup sliced almonds
1 cup shredded coconut
1 cup brown sugar Splenda
2 tsp cinnamon
2 tsp kosher salt
                        



Remove all finger jewelry and toss ingredients together well on a non-stick or Silpat lined baking sheet.

In a separate bowl, whisk together 1/2 cup Canola oil and 1/2 cup sugar-free maple syrup. Add slowly to dry oat mixture, tossing and coating evenly. Spread evenly on pan and bake at 250 degrees for exactly 1 hour and 15 minutes, turning/flipping every 15 minutes (this is crucial!) to ensure even browning.

Prepare the Apples:

4 large Gala or Fuji apples, peeled, cored and sliced in 1/2 inch wedges
2 tablespoons unsalted butter
1 tsp nutmeg
1 tsp ground ginger
1 tsp cinnamon
Lemon juice

In a medium skillet, melt butter and add apple slices, tossing to coat. Add dry spices, plus a good pinch of salt and sprinkle liberally with lemon juice. Toss and cook over medium heat until apples begin to soften, but remain firm.

Transfer to 8x8 baking dish and cover with about 1  1/2 cups granola. Bake at 350 for approximately 15 minutes until apples soften. Enjoy hot from the oven. (Add a scoop of vanilla ice cream to send it over the top)

 YUM ! And they'll never know it's good for them