I've made a zillion apple crisps, usually motivated by the fact that I have a 38 pound box of Utah apples and can only eat so many apples a day. This is another good apple dessert recipe--not too sweet, and would also be great for breakfast with a little Greek yogurt (pretty sure I've mentioned that before). And my Emma Bridgewater baking dish still makes me happy.
- 1/3 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/3 cup regular oats
- 1/4 teaspoon ground cinnamon
- 1/4 cup chilled butter, cut into small pieces
- 3 tablespoons chopped walnuts
- 7 cups sliced peeled Rome apple (about 3 pounds) (I used Honeycrisp)
- 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.