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October 2007 Issue
Apples
by J. Sinclair
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Fall seems like a lazy time, but it's just the opposite. With full schedules, it's still nice to be able to enjoy some of the comforts of the season. So this month, I'm sharing a quick spotlight on a super easy recipe for an apple crisp that's meant to help you start your day. That's right -- dessert for breakfast! How much more could you ask for?

You can use any good baking apple in this recipe. A Macintosh will yield a sweeter result than, say, Granny Smith ... but each has its own appeal. Consider decreasing the cinnamon sugar if you use a sweet baking apple or increasing it a bit if you use a tart one. I called for raisins, but any dried fruit that's added in small pieces will work beautifully. As for the granola, choose your favorite variety and use the rest with yogurt or add milk. But, if you love this dish as much as I do, you might find yourself opting for this recipe again and again! Enjoy!

 

Breakfast Crisp

  • 2 baking apples -- cored and chopped
  • 1/3 cup raisins
  • 1 tablespoon cinnamon sugar
  • 1/2 cup prepared granola
  • Yogurt for serving -- optional
In a small baking dish, arrange one of the apples on the bottom. Cover with raisins and layer the other apple on top. Sprinkle with cinnamon sugar and then granola. Bake in a 350 degree oven for 20 minutes or until the apples are soft. Serve warm with yogurt, if desired.
  • Yields: 2 servings
  • Preparation Time: 25 minutes
 



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