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