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Maple Walnut Apple Crisp

Maple Walnut Apple Crisp

I swear this will be my last apple post. Maybe.

You have the luxury and freedom to just scroll past these apple recipes without giving a second thought. I have the burden of trying to use them all up before they go bad. My daughter is probably sick of her school lunches I pack, with an array of golden delicious slices, Rome beauty slices, and oh look! Another apple for a snack! At least everyone is getting lots of fiber in their diet. We’ve never been so regular as a family.

An apple crisp is probably the second best way to use up the largest amount of apples, next to making applesauce. Since I usually make it with the standard crumb topping of butter, sugar, cinnamon and flour, I decided to try something different and add oats, maple syrup and walnuts. I found this recipe on the ‘cooking light’ section of myrecipes.com, and it uses half the butter I’d normally use in a crisp. The maple syrup gives it a lighter sweetness and the walnuts give it some more substance in each bite.

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Years ago, my mother-in-law gave us this box of antique silverware that I was always afraid of breaking open because I might lose some of the pieces. We’re an ‘Oneida 8-pc. $29.99’ kind of family, with kids who accidentally throw spoons into the garbage while cleaning the table. Ok fine, I just did that last night. But I did fish it out before taking the trash outside. What was my point? Oh, yea, check out that tomato spoon. I couldn’t wait to use it for a photo shoot because it’s so pretty. I was waiting to make some kind of tomato dish in order to use the spoon, but the apple crisp is close enough.

Why did people use tomato spoons anyway? Were they just scooping up raw tomatoes to eat? Were they sliced? They couldn’t be a sauce because it’s slotted. Someone classy please explain this to me.

adapted from http://www.myrecipes.com/recipe/maple-walnut-apple-crisp

Maple Walnut Apple Crisp

October 23, 2017
: 8
: super easy

By:

Ingredients
  • CRUMB TOPPING:
  • 1/3 cup flour
  • 1/2 cup light brown sugar
  • 1/3 cup rolled oats
  • 1/4 tsp. cinnamon
  • 1/4 cup cold butter, chopped into small pieces
  • 3 Tbsp. chopped walnuts
  • REMAINING INGREDIENTS:
  • 7 cups apples, peeled and sliced into thin pieces
  • 1/4 cup maple syrup
  • 1/2 tsp. cinnamon
Directions
  • Step 1 Preheat oven to 375 degrees.
  • Step 2 In a small bowl, make the crumb topping. Combine flour, light brown sugar, rolled oats, cinnamon and cold butter. Use a couple of butter knives and cut the butter into the crumb mixture until crumbly, then add chopped walnuts.
  • Step 3 Combine remaining ingredients (sliced apples, maple syrup and cinnamon) in a 1.5 quart to 2.2 quart casserole dish. Sprinkle crumb mixture on top, and bake for 45 minutes or until golden brown. Serve warm with vanilla ice cream.

 

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Instructions with Photos:

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Preheat oven to 375 degrees.

In a small bowl, make the crumb topping. Combine flour, light brown sugar, rolled oats, cinnamon and cold butter. Use a couple of butter knives and cut the butter into the crumb mixture until crumbly, then add chopped walnuts.

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Combine remaining ingredients (sliced apples, maple syrup and cinnamon) in a 1.5 quart to 2.2 quart casserole dish. Sprinkle crumb mixture on top,

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and bake for 45 minutes or until golden brown.

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Serve warm with vanilla ice cream.

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You can look at the scoop of melty vanilla bean ice cream two ways: as cancelling out the healthy factor of this crisp, or balancing it out. I choose to do the latter #whyamistillfat

crisppin



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