Dessert

Charoset meets Apple Crisp

I first had Charoset in the Kosher Dining Hall in college.  It was delicious ! How can apples, honey, dried fruit and nuts stirred into a fruit spread, be bad?  I also love Apple Crisp.  It is a such a class New England fall dessert.  Fresh apples topped with a buttery oat crust–NOM!!!!  This is my ode to two distinct recipes.  I tried to take elements from both and make this delightful and healthy dessert–heck you could even have it for breakfast !

Ingredients:

6 granny smith apples, halved and cored.

1/4 cup honey

2 tsp cinnamon

12 pitted prunes

1/2 cup oats

2 Tbsp vegetable oil.

Process:

1. Arrange the halved apples in a 13×9 baking dish, cut side up.

2. In a bowl mix honey and cinnamon and heat in a microwave for a minute.  This will make the honey runny.

3. Spoon the mixture on the apples.

4. Fill the center of each apple with a prune.  I happen to love prunes and different Sephardic-style Charoset’s have a combination of dried fruits.  Feel free to change it up.

5. Mix oats and oil in another bowl and spoon over the apples.  This is the crisp aspect of the recipe.  The toasted oats add a nuttiness, in place of the traditional walnuts.

6. Bake apples in 400F preheated oven for about 15min or till fork tender.

7. Serve warm with whipped cream, ice cream or just as it is ! Enjoy !

 

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