A few months back I mentioned how either my camera or computer ate the photos for a recipe. Well, a combination of a miracle and my genius (ha) computer skills brought a few of the photos back to life. Don't ask me how I found them or what skill set I used to convert them from .NEF to .JPEG files but I did it. Dear blogging gods, I thank you. I'll dedicate my next meal to you.
Sad to say, but I made this recipe for Halloween. HALLOWEEN! It was a whole 25 degrees warmer and 2011 ago. It's basically ancient in recipe land but fret you not, it is worthy of a revival from the Mac Trash Can Heaven. It's your basic apple crisp but with a little less cane sugar and a little more maple sugar. This past fall I was really on a maple kick and would throw syrup or extract into just about anything. Don't believe me? Ask my friends, they probably were sick of it after the first week. I know apples aren't really the first thing on peoples' minds right now, especially now that Seattle is coated in a blanket of snow (more on that later), but I am always up for a warm apple crisp. I have even more right to demand this dessert year round; I'm from a premier apple growing state (Michigan) and now live in the apple capitol of the world (Washington).
In reference to what I mentioned earlier, you read right, Seattle is smothered in snow. Okay, I don't know if you could call it a "smothering" but this is Seattle and anything over a dusting sends the settlers into a tizzy. Wait, even a dusting does that. I've been stranded in my apartment all day and have been watching a whole two inches accumulate outside my window. That is more than I (sadly) ever saw and stick when I was back in Michigan! People are even making the trek out to sled in it….
Maple Walnut Apple Crisp
- 4 Apples, cored and sliced into 1/4 inch pieces
- 1/4 cup white sugar
- 1/4 cup maple syrup
- 1 1/4 cups rolled oats
- 3/4 cup unbleached all-purpose flour
- 1/3 cups walnuts, chopped
- ~1/4 cup (packed) light brown sugar
- ~1/8 cup maple syrup
- 2 teaspoon cinnamon
- A dash or two of nutmeg and apple pie spice
- 1/2 teaspoon salt
- 1/2 cup (1 stick) goat butter, melted
- Preheat the oven to 375°F.
- Place the cut apples in an ungreased 8- or 9-inch square baking pan. Mix together with the white sugar and maple syrup.
- Mix together the topping ingredients in a medium-sized bowl. Distribute the mixture over the top of the apples, and pat it firmly in place.
- Bake uncovered for 35 to 40 minutes, or until the top is crisp and lightly browned and the fruit/juice is bubbling around the edges. I recommend serving this hot, but it tastes just as yummy at room temperature.