Maple Apple Crisp

IMG_5122Good morning!  I’m eating my Sunday breakfast right now as I type this up–warmed by the sunshine coming in the kitchen back door and digging into a largish bowl of apple crisp.  (yes, Laurel, with just a bit of breakfast ice cream!)

The apple crisp is actually leftovers from breakfast with 30 girlfriends yesterday.  They came pouring into the house for strata, apple crisp and Sue’s famous almond croissants.  It was a glorious morning of laughing and talking, hugging and praying together.  And lucky for me, there was leftover apple crisp!

MAPLE APPLE CRISP

filling:
5 large apples, peeled, cored and sliced
1/3 cup maple syrup
1/2 tsp. cinnamon

topping:
1/4 cup flour
1/2 cup whole rolled oats (oatmeal)
1/2 cup brown sugar
1/4 tsp. cinnamon
1/4 cup butter
1/4 cup pecans (or walnuts)*

Prepare the apples into friendly size slices.  Mix them together with the maple syrup and 1/2 tsp. cinnamon.  Turn this all into a 9-10″ pie or tart pan sprayed with cooking spray.

Stir together the flour, oats, brown sugar and cinnamon.  Cut in the butter with a pastry blender or two forks until it all looks like coarse crumbs.  Mix in the pecans and sprinkle this all over the apples in the pan.  Bake it up at 350 degrees for 3o minutes until the topping is golden.  Do I need to mention this is best hot with a big scoop of vanilla ice cream?  Delish!

IMG_5108*If you love pecans as much as do, you’ll sprinkle an extra handful over the top just as you pop it into the oven– can’t have too many pecans!

7 thoughts on “Maple Apple Crisp

    • Hi Christine– Yep, I’ll post it this week. It’s an old recipe I got from Sue 30 years ago and I make it a lot for Christmas because you put it together the night before to make it easy. So glad you could come on Saturday!!

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