Foolproof Apple Crisp for the Love of Fall

imageThere are 14-layer cakes, lattice pies, meringues and souffles. Then, there’s Apple Crisp. Labor intensive, complicated desserts have their time and place, but a dessert that’s good enough for a weeknight is good enough for me. No other delicacy screams fall and comforts the home and heart like it. What’s more, the dish is easily adaptable for large or small crowds. Dinner for two? Serve it in ramekins. Family coming for Thanksgiving? It’s time to dust off that trusty ol’ casserole dish. With its warm nutmeg and cinnamon spices, served alongside a scoop or two of cold vanilla ice cream, it’s the fall season in a nutshell (or in this case, a bowl).

wpid-IMG_20131009_210507.jpgAfter a dinner of chili, Apple Crisp hit the spot. The crunch of the granola and earthiness of the pecans, with the tart and sweet combination of apples is foolproof flavor. My home smelled just like the mountains, and made me wish I was sipping coffee in a rocking chair somewhere up in Tennessee, admiring the changing leaves.

My recipe serves 4-6. Enjoy!

Filling:

  • 2 Granny Smith apples, peeled and sliced
  • 1 Red Delicious apple, peeled and sliced
  • 2 Tablespoons of granulated sugar
  • 1 Tablespoon of cornstarch
  • 1/4 tsp salt
  • 2 Teaspoons each of cinnamon and nutmeg or more to taste
  • 1/8 to 1/4 cup of granola
  • 1 Tablespoon of lemon juice (This keeps the apples from turning brown).

Topping:

  • 1/4 cup self-rising flour
  • 1/2 cup brown sugar
  • A good handful of chopped pecans
  • 1/4 cup granola
  • 1/4 cup cold butter

Directions:

Peel and slice apples. Place in a medium bowl and add the remaining filling ingredients. Set aside. In another small bowl, stir together flour, sugar and chopped pecans. Cut in cold butter with a fork or you can blend the ingredients quickly with your hands. Pour filling into a 1 1/2 quart or 8 x 8 casserole dish and top off with the brown sugar mixture. Sprinkle with granola. Bake in 375 degree oven for 35 – 40 minutes. Let cool slightly. Serve with ice cream and coffee, preferably on the porch.

Don’t forget to eat the leftovers for breakfast the next day!

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Watch My Video Segment on The Dr. Oz Show MONDAY!

Grilled_Peaches2014 is off to a great start! Tune in to The Dr. Oz Show this Monday, Jan. 27 at 4 p.m. on WSAV-3 Savannah to watch my video segment during Dr. Oz’s Healthy Recipe Challenge. I was asked to submit a healthy recipe to represent my home state, featuring Georgia peaches. Three finalists were chosen to appear on the show to have Dr. Oz taste their dessert. Though I wasn’t chosen as one of the top three finalists, the video I submitted will appear in a segment! Be sure to check your local listings for the time the program airs in your area.

Basket_PeachesI submitted my Grilled Georgia Peaches with Toasted Granola and Honey. If you’ve never tasted grilled peaches, start living. Something about grilling fruit makes it that much more desirable, and Georgia peaches really shine in this lightened up dessert. While we all know there’s no real substitute for one of Georgia’s best Southern recipes–good ol’ peach cobbler, this dish satisfies your sweet tooth without packing on the pounds. The great thing is, when fresh peaches aren’t in season, you can substitute frozen ones. The peaches may also be grilled outside or on an indoor grill pan. Not an ice cream fan? Forgo it and serve it with fresh, sweetened whipped cream instead.

Here’s what you’ll need:

IMG952129Grilled Georgia Peaches with Toasted Granola and Local Honey
Serves 2

Ingredients

  • 2 Large Georgia Peaches, peeled and cut in half, or 1 bag of frozen, sliced peaches
  • 1/2 – 1 cup of granola, toasted
  • Kosher Salt
  • 1-2 Tablespoons of local B&G Tupelo Honey
  • Low-fat Vanilla Yogurt or Fat Free Ice Cream
  • Butter or Light Non-Stick Cooking Spray


Directions

To grill a fresh peach, slice it right down the middle, remove the pit, brush the halves with melted butter and season with kosher salt. Allow the peach to grill skin side up for about 3-4 minutes. Meanwhile, toast granola in a saucepan over medium heat, about five minutes, stirring slightly, until golden brown and fragrant. Place 1-2 scoops of cold ice cream in a bowl. Top with grilled peaches. Sprinkle with granola and drizzle with honey.

Once the program airs, the episode will be available online here. Also, be sure to check back on Some Kinda Good for what you won’t see on the show…my blooper reel!! Thanks for watching, y’all.

P.S.  A few other bloggers from around the U.S. will also be featured on The Dr. Oz Show. Check out the recipes they offered up to show state pride!

New to Some Kinda Good? Welcome!
I’m a Georgia food writer and Statesboro-based TV personality. A Season 2 Contestant on ABC’s “The Taste,” I’m honored to make my second national TV debut on The Dr. Oz Show. Some Kinda Good is a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. I hope you’ll stick around, and follow me on Twitter at @SKGFoodBlog or find me on Facebook. If you want, learn more about me, and thanks for visiting!