Tuesday, November 13, 2012

Maple Apple Crisp

I've been meaning to post this recipe since October when I made it for my hubby's birthday.  I loved the addition of maple syrup and dried cranberries to this delicious Apple Crisp.

For those of you who don't know, we are foster parents.  In August, 2 lovely little girls came to live with us.  We added a 3 yr. old and a 1 yr. old to our 6 yr. old and 8 yr. old.  We are really enjoying them.  I know people have 4 plus kids, and do great, but it did take a little adjusting.  Going from 2-4 overnight, yeah, it was pretty chaotic.  Let's be honest, there's a little chaos every day.  :D  But, I wouldn't change it.  If we come to mind, please pray these girls lives would be touched in a positive way through being with our family for this time.  Okay, that was my explanation (excuse?) for not writing more often.  But, now on to the recipe:

This was adapted from Cuisine at Home.

1 1/2 c. all-purpose flour
3/4 c. granulated sugar
3/4 c. packed brown sugar
1/2 tsp salt, divided
2 sticks cold unsalted butter, diced
3/4 c. old fashioned rolled oats
3/4 c. chopped walnuts
3/4 c. dried cranberries
3/4 c. apple cider, boiling
4 lb. Granny Smith apples, peeled, cored, and cut into slices (about 9 apples)
3/4 c. pure maple syrup (gotta use the real stuff here)
2 tbs fresh lemon juice
2 tbs all purpose flour
3/4 tsp ground cinnamon

Preheat oven to 350.

For the streusel, whisk together the flour, sugars, and 1/4 tsp salt in a bowl.  Cut butter into flour mixture using a pastry blender until it resembles coarse crumbs.

Mix oats and walnuts into flour mixture with your hands until thoroughly combined; cover and refrigerate.

I could just eat this with a spoon.

For the filling, soak cranberries in apple cider, covered, until plumped.

Toss together apples, cranberries, maple syrup, lemon juice, 2 tbs flour, cinnamon, and 1/4 tsp salt in a large bowl.  Transfer apple mixture to a 9x13 inch baking dish, (or 2 pie dishes work too).  cover apples with streusel and bake until apples are tender, about 50 minutes.  Let apple crisp rest on a cooling rack 30 minutes before serving.

We like to top ours with vanilla ice cream.  Enjoy!!

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