We tossed together holiday-favorite fruits and topped them with a spiced coconut streusel to make this sweet breakfast casserole.
1/2 cup granulated sugar
2 tablespoons snipped dried cranberries, dried cherries or dried dates
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
3/4 teaspoon vanilla
3 cups thinly sliced, peeled Granny Smith or cooking apples
1 cup fresh or frozen cranberries
2/3 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon apple pie spice or ground cardamom
1/4 cup chilled butter, cut into small pieces
1/4 cup flaked coconut
Half-and-half, light cream, whole milk or plain low fat or fat-free yogurt (optional)
Grease a baking dish; set aside.
In a large bowl, combine granulated sugar, dried cranberries, lemon peel and juice and vanilla.
Add the sliced apples and fresh or frozen cranberries, gently tossing well to evenly coat.
Place apple mixture in prepared dish.
In a small bowl, combine oats, brown sugar, flour and apple pie spice.
Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal.
Stir in coconut. Sprinkle topping evenly over apple mixture.
Bake in a 350 degree F oven for 40 to 45 minutes or until apples are tender and topping is golden.
Cool on a wire rack for 10 minutes.
Serve warm or at room temperature in shallow bowls with half-and-half, if you like.
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