Apple Granola Betty Food

GRANOLA APPLE CRISP

Steps:

• In a large bowl, toss the apples, lemon juice and zest. Transfer to a greased 3-qt. slow cooker. Combine the granola, sugar and cinnamon; sprinkle over apples. Drizzle with butter. , Cover and cook on low for 5-6 hours or until the apples are tender. Serve warm.

SKILLET GRANOLA-APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a medium nonreactive and ovenproof skillet over medium heat. Add the granola, 1 tablespoon of the flour and 1 tablespoon sugar and toss until the sugar is dissolved and the granola is well coated. Transfer to a bowl. (Reserve the skillet.)
• Pour the apples into the skillet; toss with the pumpkin pie spice, lemon juice and remaining 1/4 cup sugar. Cook, stirring occasionally, until the apples are juicy and slightly softened, 5 to 7 minutes. Stir in the remaining 1 tablespoon flour. Scatter the reserved granola mixture evenly over the top and transfer the skillet to the oven. Bake until the crisp is bubbling and the apples are tender, 35 to 40 minutes. Serve warm.

APPLE-GRANOLA BETTY

Steps:

• Preheat oven to 350 degrees. Grease an eight-inch square baking dish with some of the melted butter.
• Toss the apple chunks in a bowl with the remaining melted butter, the lemon juice, three tablespoons of the granola, four tablespoons of the sugar and one-half teaspoon of the cinnamon. Spread the mixture in the baking dish.
• Using a fork, lightly blend the whole-wheat flour and the remaining cinnamon with softened butter until it is crumbly. Mix in the remaining sugar and granola. Spread this mixture over the apples.
• Bake about 40 minutes, until the top has browned and the filling is bubbly. Allow to cool until just warm, about an hour, then serve with ice cream or whipped cream if desired.

EASY GRANOLA APPLE CRISP

Steps:

• Heat oven to 350°F. Spray 8-inch glass baking dish with cooking spray. In medium bowl, toss apples with sugar and yogurt; spoon evenly into baking dish.
• In small bowl, mix crushed granola bars with butter; sprinkle over apple mixture.
• Bake 45 to 55 minutes or until apples are tender. Cool slightly. Serve warm with additional yogurt, if desired.

GRANDMA'S APPLE BROWN BETTY

Steps:

• Pre-heat oven to 350 degrees.
• Arrange slices in the bottom of a lightly greased 12x9 pan.
• Sprinkle with cinnamon.
• Mix flour and brown sugar.
• Cut in butter until crumbly and set aside.
• Syrup: Combine ingredients and stir well.
• Drizzle half of mixture over apples.
• Cover with flour mix.
• Pour remaining syrup over top.
• Bake at 350 for one hour.

EASY APPLE CRISP

Steps:

• Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
• Spread apples in pan. In small bowl, mix brown sugar and cinnamon. Sprinkle mixture over apples. Pour water over apples.
• In medium bowl, mix flour, granulated sugar and softened butter, using pastry blender or fork, until crumbly. Sprinkle over apples.
• Bake 45 to 50 minutes or until topping is golden brown and apples are tender when pierced with fork. Cool 10 minutes before serving. Serve with ice cream or whipped cream.

APPLE GRANOLA STACKERS

Steps:

• Spread all the apple slices except the top slice with peanut butter.
• Sprinkle granola and cinnamon sugar over the peanut butter.
• Stack the apples, alternating between red and green slices.
• Wrap tightly in plastic wrap and refrigerate until ready to eat.
• Mix sugar and cinnamon together until blended.

APPLE BETTY "GRANOLA" WITH BANANA CREME

Steps:

• Preheat oven to 450 degrees F.
• Combine the flour and salt in a bowl. Add the shortening, and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough. Gather into a ball and transfer to a lightly floured surface. Roll out to about 1/8-inch thick. Transfer to a 9-inch pie pan and trim to leave a 1/2-inch overhang. Fold the overhang under for a double thickness. Flute the edge with your fingers. Refrigerate.
• For the filling and topping:
• Peel, core and slice the apples into a mixing bowl. Add lemon juice and stir to coat apples. In a separate small bowl, mix together the cornstarch, salt, and just 1/3 cup of the sugar (reserving the rest for the topping). Add the sugar mixture to the apples and stir to blend.
• For the crumb topping, combine the remaining sugar, flour, cinnamon and butter in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside.
• Spoon the fruit filling into the pie shell. Sprinkle the crumbs lightly and evenly over the top. Bake for 10 minutes, then reduce the heat to 350 degrees F. Cover the top of the pie loosely with a sheet of foil, and continue baking until browned, 35 to 40 minutes more.
• In a large saucepan mix sugar, cornstarch, and salt and blend well, before putting on stovetop. Gradually whisk in milk and vanilla extract until combined, then whisk egg yolks in until no yellow streaks remain. Bring to a simmer over low heat whisking to keep smooth. Remove pan from heat, add bananas, and blend using an immersion blender. Finish by whisking in butter.
• Serve pie topped with banana creme and garnished with mint chiffonnade.

CARAMEL APPLE CRUMBLE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 mins, stirring now and then until just soft. Stir in 3 tbsp of the caramel, then tip into small ovenproof dishes. Dot small spoonfuls of caramel cream over the apples until only 1 tbsp is left.
• Mix the flour and oats together, then rub in the butter with your fingers until you have a crumbly mixture. Stir in the remaining caramel, then scatter over the apples. Bake for 18-20 mins until golden and crisp on top.

APPLE BETTY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate.
• Mound sliced apples in the pie plate. Sprinkle with orange juice.
• In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples.
• Bake in preheated oven for 45 minutes. Serve warm.

APPLE BETTY WITH ALMOND CREAM

Steps:

• Place apples in an ungreased 4- or 5-qt. slow cooker. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamom and salt; spoon over apples. Cover and cook on low 3-4 hours, until apples are tender., In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon zest and extract; beat until soft peaks form. Serve with apple mixture.

EMI'S APPLE BROWN BETTY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread apple pie filling in the bottom of a 9x13-inch baking pan. Sprinkle sugar and cinnamon on top.
• Mix flour, brown sugar, margarine, and baking powder in a large bowl to make a soft dough. Spoon dough over apple filling.
• Bake in the preheated oven until crust is golden, about 1 hour. Let cool for 15 minutes before cutting.