The holidays are usually when I bake most—and experiment with recipes I’ve bookmarked throughout the year. I could probably never bake my way through all of them. However, I’ve challenged myself to develop recipes that incorporate granola in response to requests from family, friends and fans of Pat’s Granola.
It has been wonderfully gratifying to see pics of how PG is being enjoyed. My friend Patrick even encrusted a pork loin in granola, which was simply intriguing. He also told me recently that Tropical Pat's Granola is superb over burrata as a breakfast. Oui!
The fall season has also inspired me to cook with locally grown Ohio apples that have been in the farmers markets. So many varieties both for eating fresh, in sauce or baked goods. I wrote a post last year around this time talking about my apple adventures, The Apple Didn't Fall Far From The Tree.
Here’s one of favorite “recipes” for apples:
Pat's Applesauce. Core, peel and slice Macintosh or honey crisp apples (these are my favorites). Into a large pot, add 1/2 cup water and the juice of one lemon to the apples, pinch of salt, 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp allspice or nutmeg and 1/4 cup sugar (to taste). Cook on medium heat for 20 minutes, stirring occasionally with a wooden spoon to break up the apples as they soften and cook. Sprinkle with freshly grated orange rind, if you like. Lower the heat if the apples absorb the water. Stir. Cool and store in jars or containers. Refrigerate.
If you’ve followed my blog, you’ve read about the granola cinnamon rolls I learned to make with Annie’s Signature Sweets. And I’ve gone a few steps further with a granola apple crumble which will definitely be on rotation this fall and winter.
Granola apple crumble ready for the oven.
Fresh apples paired with warm spices and granola make a delicious dessert or breakfast. This would be perfect now and later for the holidays when family and friends gather. Inspired by a delish.com recipe. Here’s how:
Makes 8 servings
1/2 c. (1 stick) butter, melted, plus more for pan
1 c. all-purpose flour
1 c. Pat’s Granola (Tropical or Ginger Spiced)
3/4 c. lightly packed brown sugar
1/4 tsp. kosher salt
5 large apples, cored and sliced into thin wedges (I used honey crisp)
1/2 c. granulated sugar
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
Juice of 1/2 lemon
- Preheat oven to 350 degrees.
- Grease a large pie plate or baking dish with butter.
- Mix together in a bowl, flour, Pat’s Granola, brown sugar and salt. Stir in melted butter and combine thoroughly, using a fork.
- To the baking dish add apples, spices, sugar and lemon juice. Spread evenly in dish.
- Spoon crumble topping over apples, pressing down lightly. Add more granola, if desired.
- Bake for 45 to 50 minutes until topping is golden brown and apples are bubbling.
- Serve warm plain or with whipped cream or ice cream.
Apples make an excellent addition to salads and pair well with nuts, cheese or your choice of protein. Here’s a fall salad that is quick, easy to make and delicious.
Arugula, Apple and Pecan Salad
- 6 cups chopped arugula
- 2 small apples, thinly sliced
- ½ cup candied pecans
- ¼ cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup)
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Need more ideas? Check out these 🍎 recipes.
Would love to hear about your favorite recipes using apples.
Pat Bennett is the founder and President of Pat's Granola, a Cleveland food and lifestyle company.
Pat's Granola is sold online at www.patsgranola.com and is also available at selected Northeast Ohio businesses including:
Troubadour Coffee Roasters www.troubadourcoffeeroasters.com
Sports and Spine Physical Therapy www.sportspine.com
Local Flavors Shoppe www.localflavors.net
Cleveland Hopkins International Airport www.clevelandairport.com
Locle Box www.loclebox.com
Made Cleveland www.madecleveland.com
Mister Brisket www.misterbrisket.com
Nature's Oasis Lakewood www.naturesoasis.com
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