Apple Maple Crisp
Speed - 100%
Simplicity - 94%
Tastiness - 97%
97%
Delicious!
This Apple Maple Crisp recipe was a hit. Served it a la mode and everyone cleaned their plates!
Ingredients
Crisp Topping
- 1 cups Flour
- 0.333 cups Brown Sugar
- 0.25 cups White Sugar
- pinch Cinnamon
- 5 tablespoons Butter soft
- 0.5 cup Pecans toasted and chopped
Apple Maple Filling
- 10 Granny Smith Apples peeled and sliced thin
- 1 cup Brown Sugar
- 0.5 cup Maple Syrup
- 1 cup Apple Cider
- 1 Vanilla Bean seeded
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- Zest and Juice of Lemon
Instructions
Crisp Topping
- Combine the flour, brown sugar, white sugar, and cinnamon.
- Mix in the butter by hand until it holds together in a crumbly mass. Add the nuts, spread on a plate and chill until use.
Apple Maple Filling
- In a large sautee pan over medium heat, warm brown sugar, maple syrup, apple cider, and vanilla bean till bubbly, and add ¾ the apples keeping the rest on the side.
- Cook the apples in the mixture stirring well, until apples are cooked and translucent. Turn off the heat and let cool slightly.
- Stir in the remaining raw apple slices, and mix in cinnamon, salt, zest and juice of lemon, and pour mixture into prepared baking pan.
- Sprinkle chilled crisp topping evenly over and bake until golden brown on top and apples are bubbling on the edges, 20-25 minutes.
This crisp recipe is a fall favorite around our house, when apples seem so abundant they are literally falling from the sky. I love apples with maple syrup, it makes me think of fall in New York, the best season of the year there! So here I have written to cook the apples down in maple syrup, which infuses them with the rich goodness.
Feel free to experiment with your favorite apple varieties– here I have recommended Granny Smith because of their relative abundance, but you can use any sturdy and tart baking apple you prefer.
Have fun with what you serve this with– of course our house favorite is with a big scoop of vanilla ice cream on top! But anything goes, even just a bit of creme fraiche or plain whipped cream. If you are especially naughty like I am, this is a great breakfast with yogurt as well!
For the crisp topping, combine the flour, brown sugar, white sugar, and cinnamon in a bowl. Roughly cut in the butter so the pieces are the size of marbles to start, then mix it in by hand until the flour begins to hold together in a crumbly mass.
Avoid overworking it, as you do not want a tough dough to form nor do you want the butter to melt, as this will change the end texture. Add the nuts and fold in to distribute them, then spread the crisp mixture out on a plate and chill until you are ready to bake.
For the apple maple filling, prep your apples by peeling them and cutting the flesh off from around the core. Slice the large apple pieces so you have thin moon-shaped slivers.
In a large sautee pan over medium heat, warm the brown sugar, maple syrup, apple cider, and vanilla bean till bubbly, and add about three quarters of the apples, keeping the rest on the side.
If you don't have a pan big enough, simply cook the apples in a few batches, making sure to not use all the liquid in the first one.
I like to leave part of the apples raw so that they still hold up texturally after you bake the crisp. If you like a lot of texture, cook only half the apples and fold half in raw and you'll have a great mixture there as well!
Cook the apples over medium heat, stirring now and then, until they are soft and translucent.
Turn off the heat and spread onto a tray to cool for a bit. They should be warm to the touch but not steaming hot for the next step. Stir in the remaining raw apple slices, and mix in cinnamon, salt, zest and juice of lemon, and pour mixture into prepared baking pan.
Sprinkle chilled crisp topping evenly over, concentrating it in the center, and bake until golden brown on top and apples are bubbling on the edges, 20-25 minutes.
Remove from the oven and let cool before serving.
Ingredients
Crisp Topping
- 1 cups Flour
- 0.333 cups Brown Sugar
- 0.25 cups White Sugar
- pinch Cinnamon
- 5 tablespoons Butter soft
- 0.5 cup Pecans toasted and chopped
Apple Maple Filling
- 10 Granny Smith Apples peeled and sliced thin
- 1 cup Brown Sugar
- 0.5 cup Maple Syrup
- 1 cup Apple Cider
- 1 Vanilla Bean seeded
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- Zest and Juice of Lemon
Instructions
Crisp Topping
- Combine the flour, brown sugar, white sugar, and cinnamon.
- Mix in the butter by hand until it holds together in a crumbly mass. Add the nuts, spread on a plate and chill until use.
Apple Maple Filling
- In a large sautee pan over medium heat, warm brown sugar, maple syrup, apple cider, and vanilla bean till bubbly, and add ¾ the apples keeping the rest on the side.
- Cook the apples in the mixture stirring well, until apples are cooked and translucent. Turn off the heat and let cool slightly.
- Stir in the remaining raw apple slices, and mix in cinnamon, salt, zest and juice of lemon, and pour mixture into prepared baking pan.
- Sprinkle chilled crisp topping evenly over and bake until golden brown on top and apples are bubbling on the edges, 20-25 minutes.
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