We're well into fall now, and I thought I'd celebrate this autumnal mood with apples. I took a trip to my favorite local orchard, Navarino Orchard, and picked up 1/2 a bushel of my favorite baking apple, Northern Spies, and two sugar pumpkins. On the drive home, my mind was filled with all the different dishes I'd be making: pumpkin gingerbread is one likely suspect, and my Pie for Breakfast Apple Pie is another.
I had a hankering for that lovely maple brown sugar combination with the tart apples, so I made these individual apple crisps.
TweetMaple- Brown Sugar Apple Crisps
- 2 apples - I used 2 Northern Spies.
- 4 maple sugar candies, pulverized to a fine powder (about 2 T maple sugar)
- 2 T brown sugar
- 1/2 cup walnuts
- 1/4 cup oats
- 1/4 cup brown sugar
- 2 T butter, melted
- Preheat oven to 375 degrees.
- Put the pulverized maple sugar candy and the brown sugar into a bowl. Mix well.
- Peel and slice the apples into very thin slices. Add to the sugar mixture in the bowl and toss well with a fork, making sure the pieces are all coated.
- Put the mixture into greased ramekins. This made enough for three.
- In a food processor, pulse the walnuts until coarsely ground.
- Add the oats and pulse again until the mixture resembles bread crumbs.
- Dump this mixture into the same bowl that held the apple mixture. The bowl should still have some of the maple / brown sugar mixture in it. Stir well.
- Add about 1/4 cup of brown sugar (I usually add it in tablespoon increments and taste as I go) and mix well.
- Add the melted butter, and work with your hands or a pasty cutter until the mixture resembles coarse crumbs.
- Divide between the three ramekins, packing down the crumb topping firmly.
- Bake in a 375 oven for 25 minutes or until it's bubbling nicely around the edges.
- Take out and let cool on a rack for a bit and then serve warm topped with vanilla ice cream. You can serve it in the ramekin or scoop it out into a larger bowl.