I’ll bet you didn’t know that granola was invented way back in the 1950’s by noted nutritionist Adele Davis or that it was considered “hippie food” until it went mainstream in the 1990’s. I didn’t until reading the book Hippie Food and then researching the topic.
Davis was dubbed “the high priestess of nutrition” in her heyday and was at the forefront of the health food movement. She remained a groundbreaking influence on healthy eating until her death in 1974, compiling several famous books on vitamins and healthy eating including “Let’s Eat Right to Keep Fit and Let’s Cook it Right”. Author Jonathan Kauffman singes her praises in his book “Hippie Food“ which is the selection this cycle in our Cook the Books reading/cooking group.
Her original recipe for granola calls for 5 cups rolled oats, 1 up each almonds, sesame seeds, sunflower seeds, shredded coconut, powdered milk and wheat germ, along with 1 cup warmed honey and 1 cup vegetable oil. The ingredients are baked in a 350 degree oven for 30-45 minutes until golden. Doesn’t sound too weird today but in the 1950’s these were radical ideas and ingredients not easily found at the local Acme.
For my dish inspired by the book selection I chose to use granola to liven up a traditional recipe for Apple Crumble. This long-standing favorite is a dish that works equally well for breakfast with coffee as it does to end the dinner meal as dessert. It’s that flexible.
Almost any type of crisp apple variety can be used. Think Granny Smith, Pink Lady or Golden Delicious. In addition, the dish benefits from mixing up the varieties in order to enjoy their differing textures and sweetness or tart tastes. I usually add one pear, peeled and diced. Incorporating the granola into the standard oatmeal topping yields a crispness that oatmeal alone fails to provide and insures that crispness is retained for a few days longer. As if the dish would last that long.
This is my contribution to the current cycle of Cook the Books, hosted this time by Deb of Kahakai Kitchen. Anyone with a love of reading and an inspiration to cook is welcome to join. Hope you will.
Apple Crumble
Ingredients:
12 tbs unsalted , melted butter
1 cup all purpose flour
½ cup almond flour (Bob’s Red Mill is good)
1 ½ cup light brown sugar, packed
1 cup unsalted almonds, finely chopped
½ cup old fashioned oats
½ cup unsweetened granola
1 tsp salt
5-7 mixed apples, peeled, cored and diced into small pieces
1 tbs cinnamon
2 tbs lemon juice
Preparation:
Preheat oven to 350 degrees. Butter or spray a 9x13 inch baking dish. In a medium bowl combine flours, 1 cup of the brown sugar, oats, granola, almonds and salt. Add melted butter and combine with a fork until the mix is evenly moistened.
In a separate bowl, toss the apples with the remaining ½ cup brown sugar, cinnamon and lemon juice. Spread in a single layer in the baking dish. Take the topping mix and drop by tablespoon on top of the apples, pressing to combine, making sure that the topping is evenly distributed. Put the dish into the heated oven and bake until apples are tender and the topping is golden brown. This should be 50-60 minutes depending on your oven. Set aside or serve at room temperature with vanilla ice cream.
