Tuesday, October 2, 2012

The Big Apple Crisp

It's that time of year when my friend shows up with Macoun apples from The Big Apple in Wrentham, MA. For now we just eat them daily, savoring every tart, tangy and crispy bite, but in a few weeks Lee and I will be making our annual boatload of applesauce.

So as is our tradition when the first batch of Macouns arrives, I make an apple crisp. This particular version is on the healthy side and it's gluten-free. So if you're looking for something delicious, but a bit less sweet, then give it a try.

The Big Apple Crisp
Serves 4

4 Macoun apples, peeled and sliced
2 ripe pears, peeled and sliced
2 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4-5 pats of butter (optional)
1 cup of vanilla almond granola or your favorite brand

Place the apples and pears in a bowl, add the syrup, cinnamon, vanilla, almond extract, and mix well. Transfer to a baking dish and distribute the pats of butter on the top. Cover with the granola. Bake in a 350 degree oven for about 50 minutes, or until the apples are soft and bubbly. Halfway through the cooking process push the granola into the cooked apples to absorb some of the juice. This will crisp up the topping a bit more.

Allow the crisp to cool a bit before eating so you can enjoy the taste of the almond and vanilla flavorings. Happy Fall!

Note: If you love almonds like I do, then go ahead and throw a handful in with the apples for a bit of extra crunch.

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