| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 5 |
|
Apples*; peeled, cored and sliced |
| 1/4 |
c |
Vermont maple syrup |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Dried apricots |
| 1 1/2 |
c |
Rolled oats; old fashioned |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Dark brown sugar |
| 1/4 |
c |
Granulated sugar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 8 |
tb |
Cold unsalted butter; cut into cubes |
| 1 |
c |
Vermont maple syrup; preferably grade B |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Firmly packed ice cream |
INSTRUCTIONS
FILLING
TOPPING
SAUCE
* apples (such as Granny Smith, Golden Delicious, Stayman, Macintosh or a
mix), peeled, cored and sliced
1. Make the filling: Preheat the oven to 375 degrees F and butter a 9-inch
oval baking dish. In a large bowl toss together all the ingredients and
spoon into the baking dish.
2. Make the topping: In a bowl toss together all the dry ingredients. Add
the butter and using your hands break it up and mix it in until the mixture
is well blended. Sprinkle the topping over the fruit and bake for 45
minutes or until the apples are tender and the topping is nicely browned.
3. Make the sauce: In a saucepan heat the syrup over moderately low heat
for 5 minutes or until it is heated through, and whisk in the vanilla and
ice cream, whisking until the mixture is smooth. Serve the apple crisp with
the sauce.
MC formatted & Busted by Barb at Possum Kingdom on 3/17/98
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17,
1998
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