What could possibly be more fall-like than an apple crisp made from Vermont maple syrup and apples? The photo above shows it being served with vanilla whipped cream – Yum!!! This is definitely one of our most popular desserts that we serve at breakfast. So, on a cool autumn day, sitting in front of a fireplace, thoroughly enjoying this crisp, and dreaming of Vermont – the only thing better would be if you were here!!!
1¼ cups all-purpose flour
1 cup light-brown sugar
½ cup granulated sugar
½ teaspoon cinnamon
12 tablespoons (1½ sticks) unsalted butter, cold
4 pounds Granny Smith apples, thinly sliced
1 tablespoon lemon juice
2 tablespoons all-purpose flour
2/3 cup maple syrup
¾ teaspoon cinnamon
To make the topping, with an electric mixer on low speed, blend the flour, the sugars and cinnamon. Cut the butter into 12 pieces, and add it while mixing. Stop the mixer once the mixture starts to clump.
Preheat oven to 350 degrees. Toss the apple slices, lemon juice, flour, maple syrup and cinnamon in a bowl. Transfer the mixture to a shallow 2 ½-quart non-aluminum baking dish. Sprinkle the topping evenly over the apples. Bake until the topping is lightly browned and the apples are tender, approximately 40 minutes.
Serve warm with vanilla ice cream or vanilla whipped cream.