I love to think about apple dishes in the fall. Here in Oklahoma, the air is changing, and the weather wants to get colder. This time of year, we still have plenty of days where the atmosphere is warm, yet crisp mornings are a promise of cooler weather. The tips of the maple trees are beginning to infuse with a riot of color that promises beautiful autumn days to come. These cooler weather days remind me of spices and the aroma of apples. If the cooler weather gets you in the mood for apple desserts, look no further than this skillet granola apple crisp, which is the fastest quick-fix apple desserts you can make to honor these autumn days.
There are shortcuts available when you want to make a quick dessert to satisfy your fast-apple-sweet-fix. The swiftest way to get there is to peel, core, and slice the apples all in one pass. The best way to do that is to use an apple peeler. I use this one, and I absolutely love it. It is terrific to use on potatoes too.
Rachel, my oldest daughter is a picky eater. She does love apples, however, and she loves them, even more, when she gets to crank the handle of the apple peeler. One minute later she has a perfectly prepared apple that stretches apart like a slinky.
Step one is to mix the granola together with butter, flour (gluten-free in my case) and sugar in an oven-safe skillet over medium heat. Then transfer to a bowl, and set aside. For this recipe, I used Bear Naked Cacao and Cashew Butter. The chocolate melts perfectly throughout the crisp, and the cashews add a crunch that compliments each bite.
Pour the apples into the skillet; toss with the pumpkin pie spice, lemon juice, and sugar. Cook for 5-7 minutes until apples are juicy.
Layer the granola on top of the juicy apples. The apple crisp is now ready for the oven.
Bake 35-40 minutes until the crisp is bubbling and the apples are tender.
Plop it onto a plate and add a scoop of ice cream. Who could say no to that?
The next time you see a ripe apple in a tree, you will automatically know where it must end up. In an apple crisp, of course!
For the recipe, I adapted this one from Food Network.
Click below to watch a quick video on how to prepare.