Skip to content
Submit
Close search
Products
All Products
Gift Baskets
Gift Pairing Ideas
Our Maple Syrup
Our Maple Candy & Truffles
Our Mixes, Sugars & Spreads
Other Vermont Foods
Maple Wear & VT Souvenirs
Gluten Free
Vermont S'mores
Our Story
About April's Maple
How We Make It
What Customers Are Saying
Find Us
Retail Locations
Become a Retailer
Cafe Menu
Recipes
Contact
Submit
Search
Log in
Cart
Products
Products Menu
Products
All Products
Gift Baskets
Gift Pairing Ideas
Our Maple Syrup
Our Maple Candy & Truffles
Our Mixes, Sugars & Spreads
Other Vermont Foods
Maple Wear & VT Souvenirs
Gluten Free
Vermont S'mores
Our Story
Our Story Menu
Our Story
About April's Maple
How We Make It
What Customers Are Saying
Find Us
Find Us Menu
Find Us
Retail Locations
Become a Retailer
Cafe Menu
Recipes
Contact
Maple Apple Oatmeal Crisp
INGREDIENTS
Filling:
6 cups peeled and thinly sliced apples
½ cup dried cranberries or raisins, optional
¹⁄3 cup April's Maple Pure Maple Syrup
1 teaspoon vanilla extract
¼ teaspoon nutmeg
½ teaspoon cinnamon
Topping:
1 cup old-fashioned oats, uncooked
¾ cup April's Maple Sugar (substitute brown sugar if necessary)
¹⁄3 cup flour
1 teaspoon cinnamon
1 teaspoon salt
¼ teaspoon cardamon
4 tablespoons butter, melted
INSTRUCTIONS
Preheat oven to 375°.
Lightly oil an 8" square pan or a 9", deep pie plate
In a large bowl toss all of the filling ingredients until well mixed, spread evenly in baking dish.
Prepare topping by mixing all dry topping ingredients together, mix well. Add the melted butter and stir until evenly moistened. Sprinkle evenly over fruit.
Bake 35 to 40 minutes or until the fruit is tender.
Remove from the oven and let rest for 20 minutes.
I served with maple ice cream (2 cups of vanilla mixed with 2 tablespoons of maple syrup, re-freeze until hard).
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
choosing a selection results in a full page refresh