Vermont Apple Crisp With Maple Sauce Food
VERMONT APPLE CRISP
One of the girls in my dorm gave me this recipe. She said when her uncle (a Vermont transplant) missed Vermont, her aunt prepared this for him. It is a wonderful substitute for a traditional apple pie and is great either alone or with vanilla ice cream.
Provided by Redneck Epicurean
Categories Dessert
Time 45m
Yield 1 8x8 crisp, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- Place apples in an 8x8 pan and toss with the maple syrup.
- In a separate bowl, combine dry ingredients; cut in the butter until mix is crumbly. Sprinkle over the apples.
- Bake 35 minutes or until top is golden brown.
- Cool slightly and serve with a quality vanilla or cinnamon ice cream.
Nutrition Facts : Calories 629, Fat 31.8, SaturatedFat 19.6, Cholesterol 81.3, Sodium 231.9, Carbohydrate 87.7, Fiber 4.6, Sugar 64.1, Protein 3.4
VERMONT APPLE CRISP WITH MAPLE SAUCE RECIPE
Provided by á-177220
Number Of Ingredients 19
Steps:
- To make the topping combine the oats, flour, brown sugar, granulated sugar, salt, and cinnamon in a large bowl. Add the butter and, using your fingertips or a pastry blender, mix until well combined. Keep refrigerated until you're ready to bake the crisp. (The topping can be made up to 2 days in advance.) When ready to assemble and bake, preheat the oven to 375°F and butter a shallow 2-quart baking dish. To prepare the filling, peel and core the apples. Thickly slice and place in a large bowl. Add the maple syrup, cinnamon, nutmeg, lemon juice, and apricots. Stir well and spoon into the baking dish. Sprinkle the topping over the apples and bake until the apples are tender and the top is nicely browned, 45 to 50 minutes. Meanwhile prepare the sauce. Combine the syrup, vanilla, and ice cream in a small saucepan. Whisk over medium heat until the mixture is smooth and heated through, about 5 minutes. Remove from the heat and cool slightly. Serve with the crisp while still warm.
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