The main street (about 3 blocks long) is filled with historic buildings turned quaint shops which thankfully always seem to be spared from the wildfires. It's a great day trip. I always come home with an unusual jam or mustard made from pomegranates or prickly pears or something equally as cool. The Old Julian Book House is my favorite stop. It's a great used bookstore where I never fail to find a cookbook I just can't live without. I usually head up in the Fall during the height of apple season but the Spring is nice too when all the cold mountain flowers are blooming.
A trip would not be complete without a slice of pie. My favorite is the Apple Mountain Berry. A yummy blend of apples, raspberries, strawberries and boysenberries and topped with crumbs. Here's my weight loss surgery friendly version...
Shelly's Baked Apple Berry Crumb with Caramel Drizzle
2 Apples, chopped
1/2 cup Mixed Berries, frozen defrosted
1/4 teaspoon Cinnamon
1 Tablespoon Sugar Free Torani Syrup (I used Caramel)
Topping
1/3 cup Raw Almonds
1/3 cup Steel Cut Oats
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 Tablespoon Sugar Free Torani Syrup (I used Caramel)
1 Tablespoon Almond Butter
1 Tablespoon Cold Butter
Caramel Drizzle
15 Sugar Free Caramels (Brach's is one brand that makes them)
1 Tablespoon Vanilla Soy Milk
Peel and chop apples. Toss with berries, SF syrup and cinnamon and fill 4-4 oz. ramekins. Set aside.
Whiz almonds in a mini food processor till fine. Add the rest of the ingredients and whiz again till thoroughly mixed. Sprinkle clumps of the topping equally over each ramekin of fruit. Bake at 350 for 30 minutes or until golden.
Nuke SF caramels and vanilla soy milk till melted. Stir to combine. Drizzle over cooling crumbs. Serve hot or cold.