The crab apple tree is laden with blossoms, and my mind immediately translates the flowers into rows of half-pint jars filled with crab apple jelly. I will use less than ten percent of the crab apples produced to make jelly, leaving the rest for the wildlife. Yesterday, I made another pan of these (click here), and this pan of cherry and almond granola. My oldest daughter likes to simply eat this granola of a Ziploc bag while she's working, but I'm looking forward to granola and yogurt breakfast parfaits. This is a variation of my favorite granola recipe -I gave the Date-Pecan Granola recipe in an earlier post (click here).
Cherry-Almond Granola
5 c. thick-cut oatmeal
1 1/2 oz. pkg. sesame seeds (about 1/3 c.)
3/4 c. apple butter
1/3 c. Lyle's Golden Syrup
1/4 c. honey
1/2 c. brown sugar
2 c. whole almonds
1/2 t. salt
2 T. canola oil
Mix all together in a large roasting pan and roast 325 degrees for 30-40 minutes, stirring every 5-10 minutes until golden brown. I repeatedly set the timer for 10 minutes, decreasing the time to 5 minutes towards the end, otherwise I tend to over brown it, which is a huge disappointment. Cool and add 2 c. dried cherries. Store in an airtight container.
I haven't had a crab apple since I was a kid ~ my mom's folks had a tree in their backyard in Upstate NY and one of the first things I always did when we went to visit was run and see if there were any sour apples on the tree...I loved them!
ReplyDeletenever had jam ~ sounds wonderful ;)
mel
You can come pick some of mine this fall if you'd like. I'll have more than enough to share!
ReplyDeleteI may just have to take you up on that!
ReplyDeletethanks ;)