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    You are in: Home / Recipes / Vermont Apple Crisp Recipe
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    Vermont Apple Crisp

    Vermont Apple Crisp. Photo by Baby Kato

    1/1 Photo of Vermont Apple Crisp

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Redneck Epicurean's Note:

    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.

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    Serves: 6


    8x8 crisp

    Units: US | Metric


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

    Browse Our Top Cobblers and Crisps Recipes

    Ratings & Reviews:

    • on October 18, 2006


      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!

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    • on September 22, 2006


      we're a big fan of appple crisps & I always bring maple syrup back from Maine w/me so this was perfect! Actually, the apples came from Maine, too. Next time, I'll halve the syrup & butter. THE PICKY ONE was really mad that dh finished it - she wanted it for breakfast the next day! Thanks for posting!

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    • on September 21, 2006


      Wow Redneck Epicurean, this was great. We really enjoyed this tender, sweet crisp. I did cut the butter and maple syrup amounts in half. My apples were on the small side. This was fast and easy to make. A wonderful comfort food. Thanks so much for sharing. I will be making this again often.

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    Nutritional Facts for Vermont Apple Crisp

    Serving Size: 1 (311 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 629.0
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 19.6 g
    Cholesterol 81.3 mg
    Sodium 231.8 mg
    Total Carbohydrate 87.6 g
    Dietary Fiber 4.5 g
    Sugars 64.1 g
    Protein 3.3 g

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