Maple Apple Crisp
Founders
A Grounded Kitchen Thanksgiving Recipe
Few desserts feel more at home on a Canadian Thanksgiving table than a warm apple crisp.
This version keeps the apples at the centre, combining tart, firm apples with pure maple syrup, cinnamon and a little lemon. The topping is made with rolled oats, brown sugar, flour, butter and pecans, creating a crisp, golden layer over tender apples.
There is no pastry to roll and no complicated technique to master. Just fruit, a buttery oat topping and the kind of warm autumn aroma that makes the kitchen feel ready for Thanksgiving.
Serve it warm with vanilla ice cream, softly whipped cream or a little heavy cream poured over the top.
Ingredients
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8 medium apples, approximately 1.2 kg (2½ lb), peeled, cored and sliced
¼ cup pure maple syrup
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
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1 cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup packed light brown sugar
½ cup chopped pecans
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup unsalted butter, cold and cut into small cubes
Directions
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Preheat the oven to 375°F (190°C). Peel, core and slice the apples approximately ¼-inch thick. Place them in a large mixing bowl. Add the maple syrup, lemon juice, lemon zest, cinnamon, nutmeg, flour, vanilla and salt. Toss gently until the apples are evenly coated.
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Lightly butter a 9 × 13-inch baking dish. Pour the apple mixture into the dish and spread it into an even layer. Don't press the apples down firmly — keeping the mixture loose allows the fruit to cook evenly.
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In a separate bowl, combine the oats, flour, brown sugar, pecans, cinnamon and salt. Add the cold butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pieces remaining. Those larger pieces will become some of the best parts of the finished crisp.
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Scatter the topping evenly over the apples. Don't press it down — you want some of the topping to remain loose so it becomes crisp and golden during baking.
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Place the baking dish on a rimmed baking sheet to catch any bubbling juices. Bake for 40–45 minutes, until the apples are tender and bubbling around the edges and the topping is deeply golden. If the topping begins to brown too quickly, loosely cover the dish with foil for the remainder of the baking time.
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Remove the crisp from the oven and allow it to rest for 15–20 minutes before serving. The apple juices will thicken as the crisp cools slightly, making it easier to serve.