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

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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.

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Questions

How long does Vermont Maple Apple Crisp take?

As written, 65 minutes: 20 of prep and 45 of cooking. The longest single stretch is step 8 (45 minutes): "Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges."

What temperature do I cook Vermont Maple Apple Crisp at?

For Vermont Maple Apple Crisp, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 45 minutes, in step 8.

Do I need any special equipment for Vermont Maple Apple Crisp?

Beyond a knife and a board, the method uses a blender (step 5) and a 9x13 baking dish (step 1).

What can I use instead of maple syrup in Vermont Maple Apple Crisp?

The entry for Vermont Maple Apple Crisp calls for 1/2 cup pure Vermont maple syrup (Grade A Dark Amber). In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Does Vermont Maple Apple Crisp contain tree nuts?

Yes: 1/2 cup chopped walnuts. The full allergen list for this entry is gluten, dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Vermont Maple Apple Crisp?

Store Vermont Maple Apple Crisp 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.

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