Maple Walnut Apple Crisp
This Maple Walnut Apple Crisp elevates the classic dessert with rich maple syrup and toasted walnuts, creating a sophisticated flavor profile that's still wonderfully nostalgic. As the days grow shorter and temperatures drop, this dessert brings the essence of fall right to your table.
Equipment
- 9x13-inch Baking Dish or 10-inch Cast Iron Skillet
- Apple corer/slicer (optional)
- Pastry cutter (optional)
- Skillet for toasting walnuts
Ingredients
For the Apple Filling
- 6 large Granny Smith apples about 3 pounds, peeled, cored, and sliced ¼-inch thick
- 2 tablespoons fresh lemon juice
- 1/3 cup pure maple syrup Grade B offers more robust flavor
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Crisp Topping
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 1 cup walnuts roughly chopped
- 2 tablespoons maple syrup
For Serving (Optional)
- vanilla ice cream
- whipped cream
Instructions
- Preheat your oven to 350°F (175°C) and position a rack in the center. Lightly grease a 9x13-inch baking dish or a 10-inch cast-iron skillet.
- In a large bowl, toss the sliced apples with lemon juice immediately after cutting to prevent browning. Add the maple syrup, flour, cinnamon, nutmeg, and salt. Gently mix until every apple slice is coated.
- In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Using your fingertips or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Heat a dry skillet over medium heat and add the chopped walnuts. Toast for 3-5 minutes, stirring frequently, until they become fragrant and slightly darker. Be watchful—walnuts can burn quickly!
- Fold the toasted walnuts into the oat mixture, then drizzle with the 2 tablespoons of maple syrup. Stir gently to incorporate.
- Transfer the apple mixture to your prepared baking dish, making sure to include all the juices from the bowl. Spread the crisp topping evenly over the apples.
- Bake for 45-50 minutes, until the topping is golden brown and the apple filling is bubbling at the edges.
- Allow the crisp to cool for at least 15 minutes before serving. This resting period is crucial—it allows the filling to thicken and the flavors to meld together.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Notes
Substitution Ideas:
- Apples: Honeycrisp, Braeburn, or Pink Lady apples work wonderfully if Granny Smith are unavailable
- Walnuts: Pecans make an excellent alternative with their naturally sweet flavor
- Maple Syrup: Honey can substitute in a pinch, though it will change the flavor profile
- Butter: For a dairy-free version, use coconut oil (solid state) or plant-based butter
- All-purpose flour: Use a 1:1 gluten-free flour blend for a gluten-free option
- Oats: Make sure to use certified gluten-free oats if needed
- Cool completely before covering to prevent condensation from making the topping soggy
- Store leftovers covered in the refrigerator for up to 4 days
- Reheat individual portions in a 350°F oven for 10-15 minutes to restore crispness
- For make-ahead preparation, assemble the crisp but don't bake it; cover and refrigerate for up to 24 hours
- The crisp topping can be made in advance and frozen for up to 3 months in an airtight container
Nutrition
Calories: 385kcalCarbohydrates: 56gProtein: 4gFat: 18gSaturated Fat: 8gSodium: 120mgFiber: 5gSugar: 36gVitamin C: 15mgCalcium: 8mg
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