(Photo: MEGAN MCDUFFIE AND MICHAEL VAN VLIET)
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This article was originally published in .Ìý
Fall is in full swing, and you foodies know what that means. No, not pumpkin spice lattes: It’s time to start cooking the harvest season’s bounty up with this apple crisp. The recipe uses simple ingredients including apples, granola (make your own if you want to go all-in) and nuts to create a sweet-and-spiced concoction that is tasty enough for dessert but hearty and wholesome enough to start your day. Tip: Don’t have a dehydrator? Prop your oven’s door open and turn it on low.
Ingredients
- 2 medium apples, such as Pink Lady, Fuji, or Honeycrisp
- 1 Tbsp. lemon juice
- 2 Tbsp. brown sugar
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¹/₃ cup granola
- ¼ cup chopped nuts, such as walnuts, pecans, or hazelnuts
Preparation
At Home Prep
- Slice the apples to a quarter-inch thickness.
- Combine lemon juice and 1 cup cold water in a bowl. Add apples and soak for 5 to 10 minutes before arranging them on dehydrator trays.
- Dehydrate the apples at 135°F for 6 to 12 hours or until dry. When finished, they will easily snap in half.Ìý
- Place the apples, brown sugar, cinnamon, and cloves in a zip-top bag.Ìý
- Pack the granola andÌýnuts in a separate bag.
At Camp Prep
- Empty the apple and spice mix into your pot.
- Add 3 fluid ounces of water to the pot and stir.
- Cook mixture over a medium-low flame until the apples soften, the sugar dissolves, and the liquid thickens a bit, stirring often and adding more water if needed.
- Remove the pot from the heat and sprinkle the granola and nuts on top. Grab your spoon and dig in.
Nutrition Information
- Calories 334
- Protein Content 7 g
Lead Photo: MEGAN MCDUFFIE AND MICHAEL VAN VLIET