Vermont Apple Crisp With Maple Sauce Filling
Contributed by: J. Merrill
Sent to us by: Sandee Eveland
Yield: 6 serving
5 apples *
1/4 Cup Vermont maple syrup
1/2 Teaspoon ground cinnamon
1/4 Teaspoon freshly grated nutmeg
1 Tablespoon fresh lemon juice
1/2 Cup dried apricots
Topping:
1 1/2 Cups rolled oats (old-fashioned)
1/2 Cup all-purpose flour
1/2 Cup dark brown sugar
1/4 Cup granulated sugar
1/4 Teaspoon salt
1 Teaspoon cinnamon
8 Tablespoons cold unsalted butter; cubed
Sauce:
1 Cup Vermont maple syrup, preferably grade B
1 Teaspoon vanilla
1/2 Cup firmly packed ice cream
* (such as Granny Smith, Golden Delicious, Stayman,
Macintosh or a mix), peeled, cored and sliced
1. Make the filling: Preheat the oven to 375 degrees F and
butter a 9-inch oval baking dish. In a large bowl toss
together all the ingredients and spoon into the baking dish.
2. Make the topping: In a bowl toss together all the dry
ingredients. Add the butter and using your hands break it
up and mix it in until the mixture is well blended.
Sprinkle the topping over the fruit and bake for 45 minutes
or until the apples are tender and the topping is nicely
browned.
3. Make the sauce: In a saucepan heat the syrup over
moderately low heat for 5 minutes or until it is heated
through, and whisk in the vanilla and ice cream, whisking
until the mixture is smooth. Serve the apple crisp with the
sauce.