Roasted Apple Cinnamon Granola Crumblelaurasrecipes
Early today I posted some thoughts about the 10th anniversary of 9/11. In that piece I wrote that I would bake an apple pie this weekend as a tribute to the American spirit. Several friends on my Facebook fan page wished for a smaller “all-American apple dessert.” This crumble may be a great option if you don’t feel like baking a whole pie. Or you can also try these great apple phyllo turnovers I shared several months ago.
Whatever you bake, I hope you have a happy and memorable weekend as we all take a moment to reflect on 9/11.
Roasted Apple Cinnamon Granola Crumble – The Recipe
- 4 Granny Smith Apples (peeled, cored and sliced)
- 4 Honey Crisp Apples (peeled, cored and sliced)
- 2 tsp ground cinnamon (make sure it’s fresh)
- 3/4 cup sugar
- 4 TBSP all-purpose flour
- 1 tsp salt (scant)
- 2 tsp vanilla extract
- 1 TBSP apple schnapps
- 2 TBSP whipping cream
- 1 cup organic gourmet granola (of your choice) *optional*
- 1 cup dark brown sugar
- 1.5 cups all-purpose flour
- 1 stick unsalted sweet cream butter (cut into cold cubes)
- 1/2 tsp cinnamon
- dusting of fresh grated nutmeg
Preheat oven to broil. Add the apples, cinnamon and 3 tbsp of sugar to a roasting pan then toss apples to coat. Broil until the tops of the apples just begin to brown and sugars are gooey. Don’t leave unattended as apples may burn. Toss the apples when you notice they are browning. Once they are caramelized but not cooked through, remove from heat and add remaining sugar, flour, vanilla extract and salt. When done set oven to 350 degrees.
While apples are in broiler, in a separate bowl mix the dark brown sugar, flour and cinnamon. Set aside. Pulse granola in food processor until milled but still slightly chunky. Don’t over process. Add granola to the same bowl. Add butter and slowly mix and squeeze with your hands until well mixed and a buttery crumb is created with large and small crumbs. I like to do this until I’m sure all the dry ingredients have been very well blended and are no longer dry or dusty.
In a large pie, gratin or casserole dish (about 9 x 9) place apples in layers so there are no gaps at the bottom of the dish. You can use more apples if you feel the layers aren’t deep enough. Sometimes I use un-roasted granny smith apples cut into little chunks to fill any holes in the apple layers. Then cover with the brown sugar crumb mixture until apples are no longer showing. Dust lightly with freshly grated nutmeg.
Bake for about 1 hour at 350 or until the topping is golden brown and crisp and bonded together. Remove from the oven and allow to cool for 20 minutes.
Serve with vanilla ice cream or freshly whipped cream with a little sugar in it. Add a drizzle of Baileys Irish Cream or Kahlua for an extra layer of flavor!