Vermont Apple Crisp With Maple Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 5 | Apples*, peeled cored and | |
| sliced | ||
| 1/4 | c | Vermont maple syrup |
| 1/2 | t | Ground cinnamon |
| 1/4 | t | Freshly grated nutmeg |
| 1 | T | 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 | t | Salt |
| 1 | t | Cinnamon |
| 8 | T | Cold unsalted butter, cut |
| into cubes | ||
| 1 | c | Vermont maple syrup |
| preferably grade B | ||
| 1 | t | Vanilla |
| 1/2 | c | Firmly packed ice cream |
INSTRUCTIONS
apples (such as Granny Smith, Golden Delicious, Stayman, Macintosh or a mix), peeled, cored and sliced 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. 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. 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
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
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Calories: 216
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: 4.5mg
Sodium: 112.2mg
Potassium: 237.8mg
Carbohydrates: 50.6g
Fiber: 2.6g
Sugar: 39.1g
Protein: 2g