Vermont Maple Apple Crisp

Name: Vermont Maple Apple Crisp
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 tart apples (Cortland, Northern Spy, or Granny Smith), peeled, cored, and sliced 1/4-inch thick; 1/2 cup pure Vermont maple syrup (Grade A Dark Amber); 2 tbsp fresh lemon juice; 2 tbsp cornstarch; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1 cup old-fashioned rolled oats; 2/3 cup all-purpose flour; 1/2 cup packed light brown sugar; 8 tbsp unsalted butter, cold, cut into small cubes; 1/2 tsp maple extract; 1/2 cup chopped walnuts; 1 quart vanilla ice cream

This quintessential New England dessert showcases Vermont's famous maple syrup and local apples. With a buttery oat topping infused with pure maple flavor and warming spices, this crisp celebrates the region's agricultural heritage and cool-weather comfort foods that Vermont is known for.

65 minEasyServes 8320 cal/serving

AmericanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

6 tart apples (Cortland, Northern Spy, or Granny Smith), peeled, cored, and sliced 1/4-inch thick
1/2 cup pure Vermont maple syrup (Grade A Dark Amber)
2 tbsp fresh lemon juice
2 tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup old-fashioned rolled oats
2/3 cup all-purpose flour
1/2 cup packed light brown sugar
8 tbsp unsalted butter, cold, cut into small cubes
1/2 tsp maple extract
1/2 cup chopped walnuts
1 quart vanilla ice cream

Instructions

1

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
2

In a large bowl, combine the 6 peeled, cored, and sliced 1/4-inch thick tart apples (Cortland, Northern Spy, or Granny Smith) with 1/4 cup of pure Vermont maple syrup (Grade A Dark Amber), 2 tbsp fresh lemon juice, 2 tbsp cornstarch, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt. Toss gently until apples are evenly coated.
3

Transfer the apple mixture to the prepared baking dish, spreading it out evenly.
4

In another bowl, combine the 1 cup old-fashioned rolled oats, 2/3 cup all-purpose flour, and 1/2 cup packed light brown sugar.
5

Add the 8 tbsp cold, cut into small cubes unsalted butter to the oat mixture. Using your fingers or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
6

Stir in the remaining 1/4 cup of pure Vermont maple syrup (Grade A Dark Amber), 1/2 tsp maple extract, and 1/2 cup chopped walnuts until the topping is well combined.
7

Spread the topping evenly over the apple mixture.
8

Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
9

Allow to cool for at least 15 minutes before serving.
10

Serve warm with a scoop of vanilla ice cream.

Questions

Can I make Vermont Maple Apple Crisp dairy-free?

Yes. The dairy in this entry is 8 tbsp unsalted butter, cold, cut into small cubes, 1 quart vanilla ice cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the vanilla ice cream for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Vermont Maple Apple Crisp gluten-free?

Yes. The gluten in this entry is 1 cup old-fashioned rolled oats, 2/3 cup all-purpose flour. Swap the oats for certified gluten-free oats; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Vermont Maple Apple Crisp keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Vermont Maple Apple Crisp?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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