Vermont Maple Apple Crisp
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.
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
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1
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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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.
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3
Transfer the apple mixture to the prepared baking dish, spreading it out evenly.
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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.
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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.
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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.
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7
Spread the topping evenly over the apple mixture.
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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.
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9
Allow to cool for at least 15 minutes before serving.
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10
Serve warm with a scoop of vanilla ice cream.