Every week, Great Barrington Produce team member Rachel Oberg makes cooks up something wonderful in our produce department. This quick apple crisp is good for breakfast as it is for dessert. Top with yogurt or ice cream.
4 to 5 apples (Honeycrisp, Macoun, Mutsu), cored and chopped
Zest and juice of 1 lemon
1/4 teaspoon salt
½ tablespoon ground cinnamon
1 teaspoon finely grated ginger (young, if available)
3 tablespoons maple syrup
1 1/2 teaspoons cornstarch
2 tablespoons cold water
BOLA Barely Sweet Gluten-Free Granola
1. Combine the apples with half of the lemon juice in a medium pot. Add the lemon zest, salt, cinnamon, and ginger. Cook over medium heat, stirring occasionally, until the apples are soft, about 20 minutes. Remove from heat and stir in the maple syrup.
2. Whisk together the cornstarch and cold water. Add the cornstarch mixture to the apple mixture and bring to a boil over medium-high heat. Cook until the sauce thickens, 2 to 3 minutes.
3. Add the remaining lemon juice. Taste, and add more cinnamon or maple syrup if necessary.  Serve topped with granola.