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Maple Apple Crisp

Reviewed: Sep. 9, 2013
I love the sound of this recipe but wanted to read through reviews I read a post by a reader that I had to address first before even making this recipe. It read "Maple products lose their flavor at high temperatures, which is why it takes so long to make the syrup - the boil must be controlled in the low 200 degree region. Made as posted, there was barely a hint of maple flavor." This information is not true I produce maple syrup for a living and high temperatures are exactly how we get maple syrup, pure maple syrup comes in different intensity's hence the system of labeling it;light medium and dark. The lighter the syrup in color usually the lighter and more delicate in flavor and the darker the syrup the more robust the flavor. Grade B syrup being the most robust and is typically used in cooking. Most people are familiar with maple flavoring and they don't realize maple syrup really doesn't taste anything like that. If you like that strong flavor I suggest you put in a couple drops of maple flavoring. The only thing high temperature does do to maple syrup (if you don't burn it) is make it thicker and darker. I look forward to trying this recipe as is. I love spices so I may experiment with cinnamon and nutmeg on subsequent tries. My only other thought is that the poster may have been using imitation syrup or a imitation blend I can't speak to that.
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