My name is Cherise Shamp ’27 and I live in the greenhouse! Last week, I needed to chef up a delish dessert…when…I realized…we ran out of sugar. I started thinking of ways to use the sweetness of fruit as my substitute for sugar, when I remembered that MAPLE SYRUP exists! We had just received a plentiful load of apples in our CSA from birdsfoot farm, so, I decided to make apple crisp using maple syrup instead of sugar! And this is the lovely recipe.
Ingredients (these proportions serve about 6):
For apple filling:
- 6 medium sized apples
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ cup pure maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For crumb topping:
- 1 cup all-purpose flour
- 6 tablespoons unsalted butter
- ½ teaspoon salt
- ½ cup old fashioned oats
- 1/3 cup pure maple syrup
- ½ cup pecans or walnuts (if desired)
Instructions:
1. For the apple filling: preheat oven to 350ºF.
2. Peel and slice apples into roughly ¼ inch slices.
3. In a large bowl, mix together apples, cornstarch, and cinnamon. Next, stir in maple syrup, lemon juice, and vanilla extract. Transfer the mixture into an 8 inch (ish) baking dish and pack the apples down to leave as little room as possible.
4. For the crumb topping: in a medium bowl, mix together flour, butter, and salt using your hands to make sure the butter breaks apart.
5. Stir in oats (and nuts if wanted) and then fold in maple syrup.
6. Thoroughly sprinkle the crumb mixture on top of the apples in the dish.
7. Bake for 50-ish minutes, or until the mixture is bubbling and the apples feel soft with a fork.
8. Remove the crisp from the oven and let cool for about 10 minutes. You can serve it with ice cream or whipped cream! ENJOY!!!
This looks so good, cherise what a genius