Maple Apple Crisp | Whole Green Love

9 Oct

With fall in full gear we have kept our house stocked with some sweet local apples. Nothing beats biting into a crunchy, sweet, slightly tart apple. They are a great addition to any meal or for that easy to eat “grab & go” snack. Apples are also great to have on hand because they last. If you have ripe berries in the fridge you know you better gobble them up, but apples are nice and hearty so they keep longer in the fridge.

Ryan had made a pie recently and went a little apple happy…needless to say we had extra apple slices to use up. We threw them in a 9×9 pan and they were already dusted with brown sugar and cinnamon, so all the apples needed was a topping when we decided to bake them. We wrapped it in plastic wrap and tinfoil and placed it in a ziplock bag for safe keeping in our freezer. Today seemed like a great apple crisp kind of day, so I thought it was time to pull out my apple pan, put a little magic on top and bake it to perfection. Here is one of my favorite crisp recipes.

Maple Apple Crisp

4 Medium apples

1 tsp lemon juice

1 stick + 2 Tbsp butter melted (I didn’t say this was a light recipe)

½ cup pure maple syrup

1 heaping cup rolled oats

½ cup unbleached all –purpose flour

¾ cup packed brown sugar

2 tsp cinnamon

What you’ll want to do first is to peel and core your apples. Cut them into ½ inch thick slices. Put them in a bowl and toss with the lemon juice. Place your apples in your 9×9 bake dish and pour the maple syrup and 2 Tbsp butter over them, mixing to coat. In a mixing bowl, combine the rolled oats, flour, brown sugar, cinnamon, and remaining melted butter. After that is mixed and crumbly, sprinkle on top of your deliciously juicy maple apples. Bake uncovered at 375° for about 45 minutes or until your crisp is bubbly and golden brown.

I like serving mine up with a scoop of real vanilla bean ice cream. You get the creamy ice cream melting down into the corners of the crisp. The topping is sweet and crunchy. I love the texture the little oats give it. Since my apples had already be prepped and coated with brown sugar and cinnamon I cut back on both the maple syrup and brown sugar this time. I didn’t want to take away from my sweet apple flavor.

I also love this recipe with pears, peaches, and nectarines. When I make it with these guys I like to leave their skins on for added texture. Adding cranberries or blueberries gives it an added kick and pop of color. I hope you like this crisp recipe as much as I do. It’s one of my “go to” favorites and the fruit or nut “add ins” are endless!

Any fall crisp favorites at your house?

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