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Filtering by Category: Recipes

Poached Apple Tart with Plain Jane Granola Crust

Sarah Mock

Poached Apple Tart with Plain Jane Granola Crust for Nuts About

As you know, we are Nuts About Granola! Granola is not just for parfaits, it is not just for making into bars, it is not just an ice-cream topping. There are so many ways you an incorporate granola into your recipes. This post we are talking about using our classic Plain Jane granola in a crust for a Poached Apple Tart. Apples are used in this recipe but pears would be a yummy substitution!

Placed Apple Tart with Plain Jane Granola Crust

Peel, core and slice 5 apples. I use Granny Smith apples. These are a tart cooking apple that holds up to baking.

I am using an apple peeler/corer/slicer in this photo. It is not a necessary tool but it makes getting the job a whole lot easier. If you do any sort of baking with apples on a regular basis I highly suggest getting one of these gadgets. It is a great investment.

Placed Apple Tart with Plain Jane Granola Crust

Place the apples in a 9x13 pan, cut side down.

In a separate pan bring 1 cup of water and 1 cup of sugar to a boil. This will be the poaching liquid for your apples.If you wanted to be a little fancy you could add a cinnamon stick to the syrup as it comes to a boil. I didn't in this recipe but it would add one more layer of flavor to the dish.

Placed Apple Tart with Plain Jane Granola Crust

Sprinkle a 1 Tablespoon of ground cinnamon and a healthy grate of fresh nutmeg over the apples. If you don't have fresh nutmeg to grate I would use 1/4-1/2 teaspoon of ground nutmeg.

Placed Apple Tart with Plain Jane Granola Crust

Pour the simple syrup over the apples.

Cover the apples with foil and allow them to bake at 350 degrees until soft. These took about 20 minutes.

Remove them from the oven and allow to cool completely.

Placed Apple Tart with Plain Jane Granola Crust

While the apples are poaching and cooling it is time to make the Plain Jane granola crust. If you like this crust you will need to check out the Pumpkin Pie recipe featuring a Forager Granola Crust. 

In a food processor combine:

  • 2 cups Plain Jane Granola
  • 3 Tablespoons Softened Butter
  • 3 Tablespoons Honey
Placed Apple Tart with Plain Jane Granola Crust

After a few pulses it should resemble this.

Placed Apple Tart with Plain Jane Granola Crust

Press the Plain Jane Granola crust mixture into a tart pan with a removable bottom. Press the mixture up the sides of the pan as well.

Bake at 350 degrees for 15 minutes.

Allow to cool completely.

Placed Apple Tart with Plain Jane Granola Crust

While the apples and the crust are cooling it is time to make cinnamon whipped cream!

In a clean, cold bowl use a whisk to whisk 1 cup of heavy cream, 1/4 cup of granular sugar and 1 tablespoon of ground cinnamon to stiff peaks.

If you are feeling fancy, fill a pastry bag fitted with a star tip and pipe swirls of whipped cream on the cooled Plain Jane granola crust. Spreading an even layer of cream is another option that works just as well.

Placed Apple Tart with Plain Jane Granola Crust

Use a spatula to lift the poached apples onto the tart.

I found it easier to lift a half an apple at a time and fans it out instead of trying to lift each slice individually.

Placed Apple Tart with Plain Jane Granola Crust

Fill the tart with the poached apples.

Slice and enjoy!

This tart is best served immediately.

Paleo Pumpkin Pie Featuring Forager Granola

Sarah Mock

Paleo Pumpkin Pie

Fall is in full swing and we are all thinking about what we are going to be serving our friends and family around our holiday tables. We all have our favorite recipes that we like to pull out each year.

Grandma's perfect gravy.

Aunt Linda's sweet potato casserole.

Dad always makes the perfect (ish) turkey.

Your sister makes fudge that everyone talks about for days after they eat it.

But what about you? What will you be bringing to the party?

Look no further. You will wow them with this recipe for Paleo Pumpkin Pie featuring Forager Granola in the crust. This crust goes together easier than any crust you have tried before. PLUS the whole recipe is Paleo!

Paleo Pumpkin Pie

Crust Ingredients:

Paleo Pumpkin Pie

Place all the crust ingredients in a food processor and pulse until it is fine and crumbly.

Paleo Pumpkin Pie

Check it out.

Even a little finer would be perfectly fine.

Paleso Pumpkin Pie

Press the crust into a pie pan. 

I found it helpful to slip a plastic baggie over my hand when pressing the crust into place. Get the crust as even as possible and up the edge of the pie pan. 

Paleo Pumpkin Pie

Keep in mind the crust will shrink back a bit when you pre bake it. It is acceptable to extend the crust a bit over the edge and onto the rim of the pie plate.

Bake at 350 for 10 minutes.

Remove from the oven and allow to cool.

Paleo Pumpkin Pie

While the crust is pre baking and cooling it is time to make the filling!


  • 1 can (15oz.) pumpkin puree (Organic is best!)
  • 15 oz. unsweetened vanilla almond milk
  • ¼ c. honey
  • 2 packets stevia (optional)
  • 2 eggs
  • 2 overripe bananas
  • 2 TBS pumpkin pie spice
  • ¼ tsp. sea salt


Paleo Pumpkin Pie

All the filling ingredients go in the food processor.  Give it a whirl until it is completely smooth. 

Paleo Pumpkin Pie

Pour into your prepared pie crust and bake at 350 for 1 hour or until the center is firm to the touch.

Paleo Pumpkin Pie

Garnish with freshly whipped cream and a sprinkle of pumpkin pie spice.

This Paleo Pumpkin Pie is absolutely delicious! Creamy in texture, full of pumpkin flavors and the Forager granola crust adds a layer of crunch and nuttiness that you will not find in other pumpkin pies. The flavors balance and compliment each other very well. Everyone will be asking you for this recipe! Tell them you found it at Nuts About!