Wild Apple Crisp with Maple Cream

October 31, 2012

This is my kind of dessert–simple and satisfying.
Wild apples are everywhere. From my window I can see at least half a dozen trees. Some people don’t really fancy them, but I think they’re pretty good. We’ve been tasting apples from various trees and picking the best ones. Each tree is different, so before judging the apples by their size or color, give them a try.

Enjoy!

Serves 6

Apple Crisp

• 4 medium apples, sliced
• 1 cup rolled oats
• 1 cup packed brown sugar
• 1/2 cup unbleached white flour
• 1/2 cup butter
• 1/2 cup maple syrup
• 1 teaspoon cinnamon

Pre-heat the oven to 350° F.
In a bowl, combine oats, sugar, flour, and cinnamon.
Add the butter in small chunks and roughly mix.
Throw the apple slices (no need to be fancy) in a 8×8 baking dish, pour the maple syrup over and top with the oat mixture.
Bake for 45 minutes.

Maple Whipped Cream

• 1 cup heavy cream
• 1 tablespoon sugar
• 3 tablespoons maple syrup
• 1/2 teaspoon vanilla

In a bowl, whisk together the sugar, cream, and vanilla until stiff peaks form. Add the maple syrup a fold in with a spatula.
Let sit in the fridge at least 15 minutes before serving (you want it cold).

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