I was once told that apple crisp was the quintessential university dessert. It's a little fancier than say, scooping some ice cream into a bowl (although if it's tasty ice cream I'm sure it wouldn't matter), but it's certainly not as labour/skill-intensive as baking a whole apple pie or a decadent cheesecake and the ingredients are easily attainable.
But I have a confession to make: I don't have a go-to recipe for apple crisp.
Like many of my other apple recipes that I made during March, I turned to this mainly because I had a glut of apples that I wasn't going to eat, BUT I was also inspired by a yummy, tart apple-rhubarb-strawberry(?) crisp that my roommate had made the previous week. My roommate was all "I'm worried that it's too sour" but I loved it so much I even took the last piece and wrote "Haha suckerrrsss!" on the fridge (actually I wrote something more along the lines of "Sorry..." but you know me, so non-confrontational)
I wanted a recipe that was simple, but also a little different, which is why I turned to this maple apple crisp recipe. Although it was good and I did try my best to cut down the sugar, I still would take the lovely tartness of a rhubarb crisp over it any day... perhaps I should have tried using some tarter apples... we'll see.
Maple Apple Crisp
Adapted from AllRecipes.com
Makes one 8x8" pan
- [The equivalent of] 5 medium apples - peeled, cored and sliced
- 85 mL (⅓ cup) maple syrup
- 125 mL (½ cup) whole wheat flour
- 125 mL (½ cup) rolled oats
- 60 mL (¼ cup) brown sugar
- 60 mL (¼ cup) butter, softened
Nutrition Info (per 2×2" piece): 111 calories, 3 g fat (2 g saturated), 7 mg cholesterol, 20 g carbohydrate (2 g fibre, 12 g sugar), 2 g protein, 22 mg sodium. An excellent source of manganese.
- Preheat oven to 190°C (375°F).
- Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats and sugar. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
- Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.
So I guess I'm still on the lookout for an easy, go-to apple crisp recipe with a hint of tartness... or maybe I should just stick to rhubarb crumbles.