I missed apple season by a long shot, but I still managed to squeeze in these two Smitten Kitchen recipes. The best thing about these dishes is that they don’t taste like every other cinnamony, sugary, appley pie and crisp that we eat so much of all fall. I like a good apple pie as much as the next guy, but every once in a while it’s nice for the apples to step aside and make room for some other flavors.
The top picture is of Breakfast Apple Granola Crisp. This is much more like applesauce with a granola bar on top than an apple crisp, which makes a fine breakfast.
The second picture is of Raisin-Studded Apple Bread Pudding. I like to think of it as a desert stuffing, but maybe I still have the Stuffing Project on the brain. It doesn’t have the custard-like consistency of a bread pudding or breakfast casserole, which is fine by me.
So if you’re in denial about winter (I would hardly call the ice on my windshield this morning a frost), then whip up one of these.
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