Vermont Apple Crisp

READY IN: 45mins
Recipe by Redneck Epicurean

One of the girls in my dorm gave me this recipe. She said when her uncle (a Vermont transplant) missed Vermont, her aunt prepared this for him. It is a wonderful substitute for a traditional apple pie and is great either alone or with vanilla ice cream.

Top Review by Muffin Goddess

This makes a great apple crisp! I brought a pan of this (doubled recipe) to work, and it didn't even make it to the end of the day (I had brought it along with french vanilla ice cream, C & D's Mommy's Cider Sauce, and Rita L.'s Tiramisu Cake from Tim; everyone had a helping of everything!). I added some cinnamon to both the apples and the topping (I need cinnamon in my crisp). I only used 1 1/3 cup butter in the topping because 2 cups just seemed like too much, and I think I could have even gotten away with using one cup of butter for a doubled recipe. I used a full two cups of maple syrup which created quite a bit of liquid in the pan once it was cooked and the syrup thinned out (much of which ended up on my car seat and my pant leg when I transported it lol). I will probably halve the syrup as well when I make it next time. Very good, thanks for posting!

Ingredients Nutrition


  1. Preheat the oven to 375 degrees.
  2. Place apples in an 8x8 pan and toss with the maple syrup.
  3. In a separate bowl, combine dry ingredients; cut in the butter until mix is crumbly. Sprinkle over the apples.
  4. Bake 35 minutes or until top is golden brown.
  5. Cool slightly and serve with a quality vanilla or cinnamon ice cream.

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