A lovely breakfast for when you are looking for something warm, crunchy and a little sweet. Also, very versatile in that you can substitute apples with just about any fruit.
"*" See Kitchen Notes for more information or links to special ingredients.
Top each bowl with half of the granola and a tablespoon of crème fraiche and nuts if using.
Fruit - We love apples but when we don't have apples, we'll substitute whatever fruit we have such as blueberries or a mix of berries, frozen cherries and pomegrante, or banana and raisin.
Spices – Adjust the spices to your tastes as we do or change them up depending on the fruit used.
Crème fraîche – Honestly, there is no substitution for crème fraîche. However, your favorite yogurt would work great as well. Just avoid using a fruity, sweet yogurt because the fruit is sweet enough to provide the sweetness you’ll need.
Cranberries – If you do use the bourbon infused cranberries (which I highly recommend), add them once the apples are cooked and you remove the cover to thicken the juice. They are already re-hydrated, so they don’t need to re-hydrate with the stewing process.
Nuts - Since I first started making this, I have added toasted nuts to the dish. Topping with toasted pecans or walnuts adds more crunch and even more flavor.
Recipe author: MJ of MJ's Kitchen