Apple Crisp
By Madhavi d.d.
Filling:
•4 apples (2.5 to 3 lb), peeled, cored, and sliced
•4 tbsp maple syrup
•1 tbsp corn starch or flour
•2 tbsp lemon juice or orange juice
•1/8 tsp salt
•2 tsp cinnamon
Topping:
•1 cup rolled oats
•½ cup whole wheat pastry flour (or regular flour)
•2/3 cup chopped walnuts
•1/3 cup softened butter
•¼ cup brown sugar
•1 tsp vanilla
•¼ tsp salt
Preparation
Toss together the apple slices, juice, maple syrup, corn starch, salt, and cinnamon in a
bowl.
To make the topping, combine the oats, flour, walnuts, butter, sugar, vanilla, and salt in a
small bowl.
Grease a 2-quart baking dish or a 8x8-inch baking dish. Pour the fruit into the baking dish
and cover with the topping. Bake for 40 minutes in a 375F oven. Serve warm.
***I normally put 1 to 2 scoops of ice cream on top of each serving. You may use pears
instead of apples. I make peach crisp in summer when peaches are in season.
Serves
6‐8
