Prep 20 mins
Cook 45 mins
From Cooking Light
- 1⁄3 cup all-purpose flour
- 1⁄2 cup packed light brown sugar
- 1⁄3 cup oats
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 cup chilled butter or 1⁄4 cup margarine, cut into small pieces
- 3 tablespoons chopped walnuts
- 7 cups sliced peeled rome apples (about 3 pounds)
- 1⁄4 cup maple syrup
- 1⁄2 teaspoon ground cinnamon
- Preheat oven to 375°.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.
- Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.
What a lovely recipe. The rome apples are a great choice; they have a nice flavor and hold their shape, so the crisp looks great when dished up. I was surprised the maple syrup didn't assert itself more, but even so the result was a very nice harmony of tastes. The topping/filling ratio is just right; lots of "crisp" without going overboard. This dessert is great with vanilla icecream but is so good without it that any topping is unnecessary. Perfect for autumn. It's going into my permanent file for sure.