Nothing says fall comfort food like a warm apple crisp with a scoop of vanilla ice cream! I love the flavour that the maple syrup adds to this dessert and the crunch of the walnuts give the crisp topping a hearty, crunchy texture.
6 medium-sized apples (MacIntosh or Granny Smith apples work well)
2 Tbsp. lemon juice
2 Tbsp. water
3 Tbsp. maple syrup
1/2 tsp. maple or vanilla extract
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
1 and 1/2 tsp. cinnamon
1/2 cup cold butter, cut into small cubes
1/2 cup walnuts, chopped
Preheat the oven to 375F. Combine the water, lemon juice, maple syrup, and extract in a large bowl. Peel, core, and slice your apples, then add them to the bowl and stir until they are evenly coated with the liquid. Set aside.
For the topping, combine the brown sugar, flour, rolled oats, cinnamon and butter in a medium bowl. Using a pastry cutter or two butter knives, blend together the ingredients until crumbly.
Place half of the apples in the bottom of an 8" or 9" square baking pan. Sprinkle 1/3 of the topping over the apple layer. Place the remaining apples on top and sprinkle on the remaining topping, making sure to cover the whole pan evenly. Top with the chopped walnuts. Bake for 35-40 minutes until browned and bubbly. Serve warm with vanilla ice cream.
*Recipe by Brooke McMillan