This was the annual weekend of maple sugaring – and our guests had a great time here in Manchester, Vermont, visiting the different sugar houses.
For this event, for breakfast, The Inn at Ormsby Hill guests were treated to a maple streusel coffee cake, maple bread pudding, and this morning, for dessert, had maple apple crisp with Vermont maple walnut ice cream. Enjoy the crisp recipe:
Apple Crisp with Vermont Maple Syrup
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 maple walnut ice cream).