Vermont apple crisp with maple sauce

Yield: 6 Servings

Measure Ingredient
5 \N Apples*; peeled, cored and sliced
¼ cup Vermont maple syrup
½ teaspoon Ground cinnamon
¼ teaspoon Freshly grated nutmeg
1 tablespoon Fresh lemon juice
½ cup Dried apricots
1½ cup Rolled oats; old fashioned
½ cup All-purpose flour
½ cup Dark brown sugar
¼ cup Granulated sugar
¼ teaspoon Salt
1 teaspoon Cinnamon
8 tablespoons Cold unsalted butter; cut into cubes
1 cup Vermont maple syrup; preferably grade B
1 teaspoon Vanilla
½ cup Firmly packed ice cream

FILLING

TOPPING

SAUCE

* apples (such as Granny Smith, Golden Delicious, Stayman, Macintosh or a mix), peeled, cored and sliced

1. Make the filling: Preheat the oven to 375 degrees F and butter a 9-inch oval baking dish. In a large bowl toss together all the ingredients and spoon into the baking dish.

2. Make the topping: In a bowl toss together all the dry ingredients. Add the butter and using your hands break it up and mix it in until the mixture is well blended. Sprinkle the topping over the fruit and bake for 45 minutes or until the apples are tender and the topping is nicely browned.

3. Make the sauce: In a saucepan heat the syrup over moderately low heat for 5 minutes or until it is heated through, and whisk in the vanilla and ice cream, whisking until the mixture is smooth. Serve the apple crisp with the sauce.

MC formatted & Busted by Barb at Possum Kingdom on 3/17/98 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 17, 1998

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