Cinnamon Maple Apple Crisp

Apple Crisp is one of my favorite fall desserts, especially warmed and served with a scoop of vanilla ice cream *"chef’s kiss**. I could eat this every night!

This recipe was inspired by multiple recipes I have made from Broma Bakery and Half Baked Harvest. The recipe below serves 4. however, if you’re making for a crowd, this can easily be doubled. .

To make Cinnamon Maple Apple Crisp, you will need…

• 3 apples- I suggest mixing Granny Smiths with a sweeter variety such as Pink Lady

• 2 tablespoons light brown sugar

• 2 tablespoons granulated sugar

• 1 1/2 tablespoons cornstarch

• 1/2 tablespoon cinnamon

• 1/8 teaspoon nutmeg

• Pinch of cloves

• 1/4 teaspoon kosher salt

• 1/2 cup all purpose flour

• 1/4 cup oats

• 1/4 cup brown sugar

• 1/2 teaspoon cinnamon

• 6 tablespoons salted butter, divided

• 2 tablespoons maple syrup

Preheat oven to 375 degrees F.

Peel, core, and slice apples and place a medium sized mixing bowl. Add brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, salt, and a pinch of cloves. Mix to coat the apples thoroughly. Move apples to a greased baking dish. For this recipe, a 9x9 dish worked perfectly. If you are doubling the recipe, use a larger dish to accommodate more apples.

I chose to forgo peeling the apples while making this time. It does not affect the taste of the dessert, but the skin tends to peel away from the apples as they cook down. To peel or not to peel is based on preference.

To make the topping, combine flour, oats, brown sugar, cinnamon, Cube 4 tablespoons of butter and either using you hands or a pastry cutter, work the butter into the flour mixture.

Sprinkle mixture over apples and bake for 30 minutes covered.

While the apples are baking, melt 2 tablespoons butter in a small sauce pan until browned. Whisk in maple syrup and cinnamon. Drizzle over the apples and bake for another 25 minutes or until the apple layer is bubbling.

Let cool slightly and serve with a large scoop of vanilla ice cream.

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Cinnamon Maple Apple Crisp

Prep Time- 10 minutes

Cook Time- 55 minutes

Serves 4

• 3 apples- I suggest mixing Granny Smiths with a sweeter variety such as Pink Lady
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons cornstarch
• 1/2 tablespoon cinnamon
• 1/8 teaspoon nutmeg
• Pinch of cloves
• 1/4 teaspoon kosher salt
• 1/2 cup all purpose flour
• 1/4 cup oats
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons salted butter, divided
• 2 tablespoons maple syrup

1. Preheat oven to 375 degrees F. Peel, core, and slice apples and place a medium sized mixing bowl. Add brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, kosher salt, and a pinch of cloves. Mix to coat the apples thoroughly. Transfer apples to a greased 9x9 baking dish. If doubling the recipe, use a 9x13 baking dish.
2. To make the topping, combine flour, oats, brown sugar, and cinnamon in a small bowl. Cube 4 tablespoons of butter and either using you hands or a pastry cutter, work the butter into the flour mixture. Sprinkle mixture over apples and bake for 30 minutes covered.
3. While the apples are baking, melt 2 tablespoons butter in a small sauce pan until browned. Whisk in maple syrup and cinnamon. Drizzle over the apples and bake uncovered for another 25 minutes or until the apple layer is bubbling.
4. Let cool slightly and serve with a large scoop of vanilla ice cream.