Recipe by Crystal
"Tender apples kissed with maple syrup and covered in a rich, crunchy topping. Very easy, and tastes great!! My fiance loves when I make this dessert."
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apples - peeled, cored, and sliced
We loved this. I did REDUCE the amount of butter to ONLY 1/4 cup, that maybe why some reviewers gave a lower rating because it was to soggy. Reduce the amount of butter & it will turn out Perfect! I also added 1/2 t. cinnamon and 1/2 t. nutmeg to topping when mixing it. This is a keeper!
I had severe reservations about this recipe going in, but all the positive reviews lulled my instinctive reaction. Unfortunately, instinct was correct. Adding maple syrup to apple crisp - outstanding idea. Subjecting the syrup to prolonged high temperatures . . . not so. 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. I made it a second time (see custom recipe) and it was much better. When cooking with genuine maple syrup, low and slow is the way to go.
This recipe is excellent with some slight modification. I used 2 granny smith and 2 gala apples to balance the tart and sweet, poured only about 1/2 the maple syrup on top of the apples (didn't mix, it all blends when baking). I would use a little more if using all granny smith, less if using sweeter apples. For the topping, I cut the butter in half, and added some cinnamon and nutmeg. It was DIVINE served warm with vanilla ice cream. Had a subtle taste of maple without being overpoweringly sweet. Threw out my old apple crisp recipe on the spot.
I did this recipe twice, once with just maple pancake syrup, not to bad. And once with pure maple syrup, a definite improvement. I would recommend using the pure maple syrup and half the butter. Worked out perfect
This apple crisp is sooo delicious. The amount of butter seemed to be a little too much so i lessened the amount to 1/4 of a cup instead of a whole cup. I melted it and then added the butter to the mixture and it came out nice and crunchy when done. I love this recipe. Thanks so much!
EXCELLENT! I have apprx a 30lb bag of apples from our apple tree that NEED to get used up and this is a PERFECT recipe! I used more apples so I could bake in a 9x13 dish but only 1/2c maple syrup. In addition to doubling the "crisp" part of the recipe - I also added some finely chopped walnuts and 1/2 tsp of cinnamon. The maple taste is subtle but the overall taste is great! I already plan to make a second batch! Thanks Crystal!
Maple Syrup (REAL) adds such a nice taste to this old favorite. I added 1/2 t. cinnamon and 1/2 t. nutmeg to topping when mixing it. This is a keeper!
Loved this!!! I reduced the butter to 1/4 cup, and also didn't use as much maple syrup, just drizzled it over the apples. It was REALLY good!
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Apple Crisp
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 317
** Calories from Fat: 109
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