1/4 cup chilled butter or stick margarine, cut into small pieces
3 tablespoons chopped walnuts
7 cups sliced peeled Rome apple (about 3 pounds)
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
How to Make It
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.
Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.
I put the first 4 ingredients plus the walnuts in my food processor. A couple of quick rotations and then added the butter in smaller pieces and processed it a few more times. Perfect. The only change I would make is that next time I'll add a little bit of nutmeg to the fruit.
Nice, easy crisp, I wish I had vanilla ice cream at hand with it. My apples were sweet, thus I should have reduced the amount of maple syrup a bit. With similar apples a bit of lemon juice were necessary. The 8 inch square baking dish was way too small for the amount of apple. Perhaps I should measure first the 3 lb, then peel and slice, not the other way around. Or use a 11 by 13 as others recommended.
Had some apples from our tree so I decided to find an apple dessert and picked this one because it looked like a cobbler. This recipe is great, so easy to make. The topping is a little crunchy and yummy, the perfect mix of oats, walnuts, brown sugar and cinnamon. I think I added a little extra cinnamon. Instructions were perfect. My husband loved it.
We had heaps of apples and I wanted something sweet, so I looked on CL. I am not too keen on apple desserts in general. This one sounded too simple to be as good as everyone was going on about. But I gave it a shot. It was simple. I substituted store-bought caramel sauce for the maple since we have neither maple syrup or regular syrup nor do we have corn syrup. Wow this was fantastic! I can't wait for another batch of apples so I can make it again.
Very, very tasty! Maple flavor disappears a bit on cooking, so I can definitely understand the urge to sub something else. Since I buy maple syrup by the quart I will probably continue to use it since I don't make crisp super often anyway. I also think other people are right that this would taste better with pecans and I'll use them next time, but people who say there isn't enough topping are wrong. There's plenty. For a change, I subbed Ceylon cinnamon from Penzey's for the usual cassia cinnamon and it was delish! Also subbed whole wheat pastry flour for the white flour and it worked great. I used Rome apples and it was my first time working with them. I liked them a lot. Good balanced flavor and plenty of acidity without adding lemon juice. They held their shape well too. In short, excellent, healthy crisp recipe for fall.
Good but not great. I did vary the variety of apples which could have affected the outcome. For example, I used half fuji and half pink lady apples and baked as directed, 45 minutes. It could have easily baked another 15. The crisp topping is versatile and I will likely make this again cooking longer and/or varying the fruit.
This is an excellent apple crisp - a family favorite. I have made it many, many times since I first saw it in Cooking Light in October 2000. I always follow the recipe exactly except I use Cortland apples instead of Rome. Highly recommend it :)
I thought this recipe was great. I made as is, except I used a mix of apples I had gotten in my CSA and chopped them up as opposed to slicing them. I cooked it for a little more than 40 minutes. My only complaint was that I wished I had had some vanilla ice cream on hand!
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