SAMHUINN: Maple-Apple Crisp
I have made two batches of this, both are polished off quickly, I fear none will survive to freeze for winter eating.
Mama Moon’s Maple-Apple Crisp
4 large, peeled, thinly sliced apples (McIntosh are ideal but feel free to experiment-I like Cortlands)
2 TB lemon juice
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 cup real maple syrup
Topping:
1 cup uncooked rolled oats
1/3 cup flour
1/2 cup sliced almonds
2 TB butter, cut into chunks
2TB real maple syrup
1 tsp almond extract
Mix sliced apples, lemon juice, cinnamon and syrup in a large mixing bowl. Mix topping ingredients in a separate bowl and set aside.
In a greased a 9″ x 13″ baking dish spread the apple mixture across the bottom of the pan. Spread the topping evenly over the apples, cover with foil and bake at 350 degrees for 30 to 40 minutes or until the apples are tender. Remove foil and bake an additional 20 to 30 minutes at 350 degrees until topping is crisp. If you’d like, top with whipped cream or vanilla ice cream.
Serves 6-8
