Every Autumn the Pacific Northwest starts pumping out some really good apples. I love fresh crunchy apples but my heart melts for warm apple crisp. In this recipe I use local, heirloom, organic apples and top them with a crispy cookie like crust of pecans, oats, flour and butter. The secret to this recipe is that it’s sweetened with pure maple syrup. Maple syrup gives the apples a velvety texture and holds the crisp topping together while sweetening it with the earthy unrefined flavor of maple.
8-9 Large Apples (peeled, cored and sliced)
3 Tablespoons Organic Corn Starch
1 Tablespoon Ground Ginger
1 Tablespoon Cinnamon
1 Teaspoon Ground Nutmeg
3/4 Cup AP Flour
1 Cup Pecans (crushed)
1 Cup Maple Syrup (split in halves)
1/2 Cup Cold Butter (plus 1 Tablespoon for greasing)
1 Cup Oats
Preheat your oven to 350°. Generously butter a baking dish or large pie pan and set it aside.
In a medium sized bowl combine the flour, pecans, oats and cubed butter. Work this mixture with your fingers by gently crushing the butter into smaller pieces. When this mixture is done it will look like fine gravel.
In a separate large bowl combine the apples, spices, corn starch and 1 half of the maple syrup. Stir gently to coat all the apples. Lay them gently into your greased baking pan as evenly as possible.
Add the second half of the maple syrup to the flour topping and stir gently to combine. When the topping is evenly moistened crumble it over the apples in one even layer. Do not pat it down.
Bake your crisp on the center rack of your preheated oven for 50-60 minutes. The filling should be bubbling and the topping should be golden brown and toasted. Remove the crisp and let it cool for at least 30 minutes. Serve the crisp warm with a dollop of whipped cream or vanilla ice cream.