6 large apples
1 cup heavy cream
1 cup sugar
1 stick unsalted butter
¾ cups light corn syrup
1 teaspoon vanilla
12 ounces of COPIA granola (whichever flavor you prefer)
1. Wash the apples and insert popsicle sticks. We recommend using a knife to puncture the apple before inserting the sticks.
2. Line a cookie tray with a piece of wax paper and pour granola onto a plate. Set them both aside for later.
3. Combine the sugar, butter, corn syrup and ¾ cup heavy cream in a saucepan over high heat.
4. Using a candy thermometer, carefully monitor the temperature of the mixture. The mixture will bubble and change color from white, to pale yellow, to golden brown. When the temperature hits 246° F, turn off the flames and stir in the remaining ¼ cup heavy cream and vanilla.
5. Holding the end of the popsicle sticks, dunk the apples in the caramel and rotate them three or four times to make sure you get a thick caramel coating.
6. Use a spoon to press the granola onto the caramel apples.
7. Place the apples onto the lined cookie tray and put the apples in the refrigerator to solidify.
8. After 10-15 minutes, take the apples out of the fridge, arrange them on a plate, serve and enjoy!
1 dozen apples
1 cup cranberries
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 cup dark brown sugar
1/2 cup white sugar
Juice and Zest of 1 lemon
1/4 cup unsalted butter
2 cups COPIA Cranberry Cashew Granola
1/4 cup unsalted butter
1/2 cup dark brown sugar
2 Tbsp all-purpose flour
Yield: 8 generous portions
1. Preheat the oven to 350° F.
2. Melt 1/4 cup butter in a sauté pan.
3. Stir in 1/2 cup brown sugar and flour.
4. Coat the 2 cups of COPIA Cranberry Cashew Granola with the mixture and set it aside for later.
5. Peel, core, and cut your apples.
6. Add lemon juice, zest, cinnamon, cloves, nutmeg, 1/4 cup brown sugar, white sugar, and cranberries to the cut apples.
7. In a large sauce pan, melt 1/4 cup butter.
8. Add apple mixture to the melted butter and place the lid on the pan.
9. Allow the apple mixture to cook over medium heat for about a half hour, or until the the apples are soft and most of the liquid has evaporated.
10. Transfer the softened apple mixture into a baking pan and sprinkle the reserved granola streusel over the top.
11. Bake the crisp for about 20 minutes. Keep an eye on it to be sure the granola doesn’t burn.
12. Spoon out a large portion while it’s still hot and serve it up with a big scoop of vanilla ice cream.
1 stick butter
3 Tsp. brown sugar
2 cups COPIA Hazelnut Fig Granola
6 8oz packages cream cheese
1-1 1/4 cups fig marmalade
1 1/2 cups sugar
1 vanilla bean
1 1/4 tsp. vanilla extract
Yield: 1 9-inch cake
1. Preheat the oven to 325° F.
2. Finely chop 1 1/2 cups of COPIA Hazelnut Fig Granola using a food processor.
3. Melt the butter and combine it with the pulverized granola and brown sugar.
4. Press the mixture into the bottom of a 9-inch springform pan and bake in the oven for about 15-20 minutes.
5. Cream together the cream cheese, sugar, vanilla extract, and vanilla bean.
6. When the granola crust is cool to the touch, pour cream cheese mixture into the pan and bake for approximately 40 minutes.
7. When the center is almost set, remove the cake from the oven and allow it to cool.
8. Chill the cheesecake in the refrigerator for a minimum of two hours.
9. Warm the marmalade in the microwave and spread it over the surface of the cheesecake.
10. Sprinkle the remaining 1/2 cup of COPIA Hazelnut Fig Granola over the top of the cheesecake for decoration and added flavor.
11. Make sure the marmalade has cooled down and return the cheesecake to the refrigerator for another hour.
12. Finally, cut yourself a colossal slice and enjoy!