Overview
Granola Apple Crisp (from More-with-Less Cookbook, Doris Janzen Longacre) Serves 6; 350; 25 - 30 minutes preheat oven to 350 5 medium apples, peeled and sliced Combine: 1/3 cup flour 1 tsp. cinnamon (or more) 1/2 cup firmly packed brown sugar 1.5 cup granola (oatmeal is fine) 1/3 cup margarine, melted Sprinkle granola mixture over apples. Bake 25 - 30 minutes. Serve warm or cold. Good with milk, ice cream, yoghurt Instead of apples, can use blueberries, blueberries and raspberries, a combination of blueberries, apples, cranberries, etc., etc., etc. ALTERATIVE FILLING For the filling 1 pound large strawberries, hulled and cut in half 1 pound fresh blackberries 6 ounces fresh raspberries 6 ounces fresh blueberries 2 ripe Bartlett pears, peeled, cored and cut into 1/4 -inch dice 1 teaspoon freshly squeezed lemon juice (from 1 lemon) 1/2 teaspoon ground cinnamon 1 cup sugar (C&H pure cane sugar is kosher for Passover) For the filling: Preheat the oven to 350 degrees. Arrange eight or 10 (10-ounce) ramekins on a rimmed baking sheet. Combine the strawberries, blackberries, raspberries, blueberries and pears in a large bowl. Add the lemon juice, cinnamon and sugar, and gently stir to combine. Divide the filling evenly among the ramekins.