Vermont Apple Crisp with Maple Sauce
| Yield: | 6 Servings |
| Categories: |
| FILLING | ||
| 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 |
| TOPPING | ||
| 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 |
| SAUCE | ||
| 1 | c | Vermont maple syrup; preferably grade B |
| 1 | ts | Vanilla |
| 1/2 | c | Firmly packed ice cream |
Advertisement