- 6 tablespoons unsalted butter
- 2 large Granny Smith apples—peeled, halved, cored and thinly sliced (see Note)
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- 1 tablespoon fresh lemon juice
- 1/4 cup water
- 2 cups lebneh (16 ounces)
- 1 cup granola
- Heat the butter in a large skillet. Add the apple slices and cook them over high heat, stirring occasionally, until they are just tender and lightly browned, 5 to 6 minutes. Add the brown sugar, cinnamon, nutmeg and lemon juice and cook, stirring and shaking the skillet, until the sugar is melted and the apples are lightly caramelized, about 5 minutes longer. Add the water and stir gently until a sauce forms.
- Spoon the lebneh into bowls and scrape the apples and sauce on top. Sprinkle the apples with the granola and serve.
The recipe can be prepared through Step 1 up to 6 hours ahead. Rewarm before assembling.
Firm, ripe peaches, nectarines and plums, cut into wedges, would be delicious in place of the apples.
Instead of Lebneh Fromage blanc, Greek yogurt or quark.