Sometimes called apple crumble, this dessert is often enjoyed during apple season, which usually lasts from August to October. While it does not always contain maple syrup, I find that it adds an exquisite earthy sweetness to the recipe, which is pretty much irresistible.
Of course, there are some variants to this tasty crisp. Because the crumble itself is both sweet and delicious, many other fruits can be used instead of apples. For example, rhubarb, berries or pears could easily replace them. You should always let your preference be your guide, but I tend to like the version with apples a little better than the other options. You can even pick them yourself if you wish, which is not always possible for all fruits in North America. You could also use another sort of apples if you wish. In my opinion, the sweet and sour taste of the McIntosh apples is very appropriate for this recipe, but as I generally prefer the Gala apples I often go for those instead. I really find that they melt in the mouth compared to the other sort, which is perfect for a warm, delicious apple crisp with maple syrup.
While some people prefer a good crisp with cinnamon, you do not necessarily have to add it to the recipe.
1. Preheat the oven at 375°F (190°C).
2. In a bowl, mix the brown sugar, flour and oat flakes. Add the butter and blend until the mixture has a grainy texture.
3. In a second bowl, mix the apples and lemon juice. In a saucepan, cook the maple syrup over medium heat. Add the apples, cook for 2-3 minutes and add cinnamon if desired.
4. Pour the apples and maple syrup in an oven dish and cover with oat flakes mixture.
5. Bake for about 35 minutes. Serve with scoops of ice cream.