Sunday, January 15, 2012

Maple Walnut Apple Crisp

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

  1. Preheat the oven to 375°F.
  2. Place the cut apples in an ungreased 8- or 9-inch square baking pan. Mix together with the white sugar and maple syrup.
  3. 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.
  4. 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.

1 comment:

EM said...

I love all the maple in this recipe. It sounds delicious.


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