Select Recipes
Vermont Maple Apple Crisp
What could be more fall-like than apples and maple syrup? At our inn we serve dessert for breakfast and this is definitely one of our guests’ favorites. This is a recipe I created for The Kellogg Company as a promotion for a new cereal, which launched in April 1999, called Country Inn Specialties Inn at Ormsby Hill Blend. Having a cereal named after your inn is quite an honor. You can also serve this for dessert. Serve it warm with vanilla ice cream or whipped cream.
Recipe courtesy of The Inn at Ormsby Hill
| Yield : 8 - 10 servings |
Ingredients
- Topping:
- 1¼ cups all-purpose flour
- 1 cup light-brown sugar
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- 12 tablespoons (1½ sticks) unsalted butter, cold
- Filling:
- 4 pounds Granny Smith apples, thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 2/3 cup maple syrup
- ¾ teaspoon cinnamon
Preparation
To make the topping, with an electric mixer on low speed, blend the flour, the sugars and cinnamon. Cut the butter into 12 pieces, and add it while mixing. Stop the mixer once the mixture starts to clump.
Preheat oven to 350 degrees. Toss the apple slices, lemon juice, flour, maple syrup and cinnamon in a bowl. Transfer the mixture to a shallow 2 ½-quart non-aluminum baking dish. Sprinkle the
topping evenly over the apples. Bake until the topping is lightly browned and the apples are tender, approximately 40 minutes.
Preheat oven to 350 degrees. Toss the apple slices, lemon juice, flour, maple syrup and cinnamon in a bowl. Transfer the mixture to a shallow 2 ½-quart non-aluminum baking dish. Sprinkle the
topping evenly over the apples. Bake until the topping is lightly browned and the apples are tender, approximately 40 minutes.
