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| A nutty, crunchy version of apple crisp |
Honeycrisps are our favorite eating apple but when they start to get a little too ripe, then they become an apple crisp. This year I substituted muesli for the traditional oatmeal-nut topping. It sort of tastes like granola but a little chewier due to the mix of nuts, seeds and whole grains in muesli. Also, I added a little applesauce to the apples. All and all this is very good version of apple crisp.
---Barbara
(makes a 2 quart casserole)
2 lbs. apples (about 5), peeled, cored and sliced into wedges
1/2 - 3/4 cup white sugar (adjust based on how sweet the apples are)
zest of 1 lemon
1/2 cup unsweetened thick applesauce
2-3 T. all-purpose flour
2 t. Vietnamese cinnamon
pinch of salt
Topping:
2 cups muesli (Aldi's raisin nut)
1/2 cup dark brown sugar
1 t. Vietnamese cinnamon
4 T. (1/2 stick) unsalted butter, softened
Preheat the oven to 325 degrees.
In a large bowl, add apples, sugar, and zested lemon, then toss well. Add flour, pinch of salt and cinnamon and toss again. Add applesauce and toss again, until well coated.
Add the mixture to a 2 quart baking dish.
Make topping next.
In a medium mixing bowl, add 2 cups muesli, brown sugar, 1 t. cinnamon and toss well.
Divide the very soft butter into about 10 chunks, then disperse over the muesli mix. Using your hands, rub the butter into the mixture until the topping is no longer dry and powdery but holds together into clumps.
Spread over the apple mixture evenly.
Bake for 1 hour until bubbly and the top is deep golden brown.
Remove and cool.
Serve at room temperature with or without whipped cream or ice cream.
B