Orchard Granola Crisp - YUMMY Fall Recipe!

Okay, I couldn't resist sharing this with you - a perfect fall recipe from the latest edition of Clean Eating magazine.

I LOVE fall. The smell of cool wind and changing leaves, the feel of crisp air, sweatshirts, bonfires...and apple picking! By now, you know my family and I head to the apple orchards this time of year. Mmmmm. Nothing like biting into a freshly picked Honey Crispin apple - it's so delicious - it tastes as sweet and satisfying as a dessert!

Any apple for that matter is worth picking. You just can't go wrong! And if you're as fortunate as we are here in upstate New York, your orchard might just also have pear trees to go along with this recipe.

If you're adventuresome and love recipes chockful of fabulous ingredients, here you go! ENJOY!

ORCHARD GRANOLA CRISP
By Joanne Lusted
Serves 8

Hands-on time: 30 minutes Total time: 1 hours, 40 minutes

INGREDIENTS:
FILLING
• 2 Granny Smith apples (or your favorite variety),
quartered, cored and thinly sliced
• 2 Anjou pears (or your favorite variety), quartered,
cored and thinly sliced
• 1/4 cup unsweetened dried cherries, coarsely chopped
• 2 tbsp pure maple syrup or raw organic honey
• 2 tbsp fresh lemon juice
• 2 tbsp arrowroot powder
• 1/2 tsp cinnamon
• Pinch nutmeg, freshly ground

BASIL YOGURT CRÈME
• 1 cup low-fat plain organic yogurt,
strained overnight in cheesecloth
• 1 tbsp chopped fresh basil

INSTRUCTIONS:
1. Preheat oven to 350°F.
2. Prepare filling: Combine all filling ingredients together in a large mixing bowl and stir well to combine. Pour mixture into a 2-quart oven-safe
nonstick baking pan (about 8.5 x 11 x 2), ensuring the mixture is evenly distributed. Set aside.
3. In another large mixing bowl prepare topping: Combine oats, almonds, sunflower seeds and pumpkin seeds. Add agave nectar, oil, cinnamon,
nutmeg and salt to bowl and stir well to completely coat oats and nuts with seasoning.
4. Spread topping mixture evenly over filling mixture in baking pan. Cover with aluminum foil and place onto a baking sheet to catch any liquid
that boils over during baking. Place pan into oven and bake for 45 minutes, or until mixture bubbles at edges and fruit is tender when pierced
with a knife. Remove aluminum foil and place pan back into oven for 10 to 15 minutes, or until granola topping is crisp and golden brown.
Remove from oven and let rest for 5 to 10 minutes at room temperature.
5. While crisp is baking, mix strained yogurt and basil together in a small bowl. Cover and refrigerate until needed. To serve, slice crisp into 8
portions and serve immediately with a dollop of Basil Yogurt Crème.

NUTRIENTS per 1-cup crisp and 1-oz yogurt topping:
CALORIES: 280
TOTAL FAT: 11 g
SAT. FAT: 1.5 g
CARBS: 41 g
FIBER: 6 g
SUGARS: 23 g
PROTEIN: 7 g
SODIUM: 55 mg
CHOLESTEROL: 0 mg

GRANOLA TOPPING
• 1 cup rolled oats
• 1/3 cup whole raw almonds, lightly crushed
• 1/3 cup raw sunflower seeds
• 1/3 cup raw pumpkin seeds
• 2 tbsp pure maple syrup or raw organic honey
• 1 tbsp olive oil
• 1/4 tsp cinnamon
• Pinch nutmeg, freshly ground
• Pinch sea salt