I LOVE this crumble/pie and now serve it every Thanksgiving and Christmas (at my family's request) and have had many people ask me for the recipe. The maple syrup and oats are what make this recipe truly unique, and we like ours with heavy whipping cream or cool whip.

This is a very yummy apple crumble! I will make it next time with a bit less maple sirup considering it was a bit too sweet for my taste. The crumble was great even the next day!

This was AWESOME, the BEST apple crumble I've EVER had. Mine always turned out dry, but not this one! Seriously, try it! I made it for me and hubby, now I'm making it for the in-laws, and next week I'm making it for my folks! lol, soooo good

this turned out great! i decided to leave the skins on.... i like the taste/texture of baked apples w/ skin, so it worked for me... if you like it too, i'd recommend it, soooo much faster, plus a little healthier too. i also recommend adding a bit of lemon juice... keeps the apples from browning as you slice them, and contrasts nicely with the maple syrup i only had 1/3 cup real maple syrup, for the other 1/3 i used 'fake' stuff... it was fine. definitely include the pinch of salt too... it needs it

This was really good, and the topping stayed crunchy! Thanks

Delicious!!! I also added some cinnamon.

I used real maple syrup, not the brown corn syrup stuff - and the recipe came out a watery mess. I actually had to drain the pan when it came out of the oven.

I used this as a base recipe as i dont like oats, i made my own crumble using digestive biscuits and added ground all spice to the crumble (about 1 tsp) and i part cooked the apples before then drained the juice and thickened half of it using cornflour then mixed back in with the apples so i had a nice thick sauce with the apples

Already made this twice and doubled the recipe both times using a 9x13 pan. Used only approx 3/4 c. of pure maple syrup for a doubled recipe. Mixed apples with cinnamon and nutmeg and 2T. of flour. Sliced apples right in pan and mixed altogether with syrup, spices and flour. Also doubled topping but cut back on butter, used only about 1 1/2 sticks (12T.) and mixed as for pie crust in my food processor, then added the b. sugar and rolled oats (the only kind I use at home) along with more cinnamon, nutmeg and a little salt. Baked for 40 minutes at 375 F. Used Empire and Cortland Apples. Thank you, to all those good cooks out there, I read the reviews before I made this and it turned out Wonderful!

My boyfriend is super picky about anything he eats but we both agree this was the holy grale of apple crumble. By far the best desert and so easy to make. Like many others i also added a pinch of cinniman and nutmeg to the topping mixture and it really added to the flavour. We served it with vanilla ice-cream and it was perfect!

This was REALLY good! Changes I made: I used 10 small apples and only 1/3 cup maple syrup. It was plenty sweet. YUMMY!

This recipe is delicious. It will replace my old recipe for apple crisp. The topping is crunchy and the maple really adds to the recipe.

As I am sitting here munching on my leftovers, I simply had to write a review! I am no baker (not really a great cook either) and this was SO easy. I used 4 gala apples (small-medium sized) sliced fairly thin so it would cook up quickly. I tossed the apples in a tsp of cinnamon and a tbsp of flour then poured over the maple syrup. I mixed the oat/brown sugar topping with my hands (seemed like the easiest way to get everything to combine well). I pressed it on top of the apples making sure I didn't leave any open spaces (MAKE EXTRA TOPPING IT IS SO YUMMY!) I baked it for probably an extra 20 min or so, so that the topping was browned and crunchy. Happy Crumbling!

Added cranberries, served w/ice cream. Good, easy.

Simple and sensational! I had five apples to use or they were going to go bad. I used two Grannie Smith's and three Red Delicious (which worked great in this recipe, even though they are often not good for baking). I didn't have real maple syrup, so I used Smucker's Breakfast Syrup, which is made with Splenda. I sliced the apples thin, mixed with the syrup, combined the ingredients for the topping, then spread it on top of the apples. Baked a little longer to get the topping nice and golden brown. The house smelled heavenly and my brother and I enjoyed our autumn treat after dinner with big dollups of vanilla bean ice cream. This recipe is a definite keeper!!!

After reading all of the reviews with the changes that were made, I still decided to make this exactly as written. After baking it (and eating it) I found this recipe needed no changes, no "tweaking." The amount of topping was just right, it was not too runny (if you bake it long enough and allow the juices to thicken as it cools), had the perfect level of sweetness, and needed no spices. It's a good, basic apple crisp. Still, it was somewhat disappointing in that I had high hopes for a more prominent maple flavor and it just wasn't there, even though I used the stronger Grade B maple syrup. So while this was very good, it doesn't really set itself apart from other apple crisp recipes.

Very delicious! I had some extra apples to use up and this recipe fit the bill. I used a scant amount of brown sugar since the red apples I used were VERY sweet and the maple syrup is sweet enough. Pretty snack/breakfast any day of the week. This recipe is a keeper!