Maple Apple Crisp

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Makes 12 servings.
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This version of the classic apple crisp makes its own lovely thick sauce as it bakes. Its natural appeal and generous abundance make it perfect for a family reunion, book club, potluck, or special office or classroom treat.


8 large apples, peeled, cored, and thinly sliced
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon lemon juice
3 tablespoons all-purpose flour
1-1/2 teaspoons cinnamon
1/4 teaspoon salt

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish and set aside.

In a large mixing bowl, combine apples, cream, maple syrup, and lemon juice. Mix well. Add the flour, cinnamon, and salt and mix again. Spread the apples and all of their liquid evenly in the prepared baking dish.


1-1/2 cups all-purpose flour
1 cup brown sugar
1-1/2 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) cold, unsalted butter, cut into pieces

Put flour, brown sugar, cinnamon, and salt into a food processor. Pulse several times to mix. Scatter butter over mixture. Pulse again, just until the topping resembles moist sand; do not overmix. Pour the topping into a large bowl and rub together between your fingers to even out the texture. Spread the topping over the apples, tamping it down gently.

Bake on the center oven rack for 55 to 60 minutes, until bubbly. Cool on a rack for at least 15 minutes before serving.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich