a perfect fall dessert
- Gloria M.
4 Granny Smith apples ½ cup cranberries ¼ cup white granulated sugar 1½ tsp. ground cinnamon ½ tsp. ground nutmeg ½ cup dark brown sugar 1½ cup maple granola ⅔ cup all-purpose flour 1 stick (4 oz.) unsalted butter
First, preheat oven to 375 F. (190 C.). Peel 4 medium-large Granny Smith apples.
Cut apples into half-inch thick slices.
In a large mixing bowl, add sliced apples, ½ cup cranberries, ¼ cup white sugar, 1½ tsp. ground cinnamon and ½ tsp. ground nutmeg. Mix together until apples and cranberries are nicely coated.
Grease an 8”x 8” pyrex baking dish with butter or cooking spray.
Pour apples and cranberries evenly into the pyrex.
In the same mixing bowl, combine 1½ cups maple granola, ⅔ cup flour, ½ cup packed brown sugar and 1 stick (4 oz.) softened butter. Mix with hands until evenly blended.
I find I get the most even, crispy top if I place the granola mixture in my hand and flatten it out to about a half-inch thick piece, then patch it over the apples in sections.
Place sections of topping piece by piece over the apples and cranberries, filling to the edges.
This is how it should look before it goes into the oven. Bake for 40 minutes, or until topping is golden brown. Cool for 10 minutes before serving.