Vermont Apple Crisp with Maple Sauce
- For the topping:
- 1 cup old-fashioned rolled oats (not quick cooking)
- 1/3 cup all-purpose flour
- 1/3 cup firmly packed dark brown sugar
- 3 tablespoons granulated sugar
- 1/4 teaspoon table salt
- 1 teaspoon ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter, cut into small cubes and chilled
- For the filling:
- 4 to 5 medium apples such as Granny Smith, Golden Delicious, Stayman, or McIntosh
- 1/2 cup maple syrup, preferably Grade B
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon fresh lemon juice
- 1/2 cup chopped dried apricots, preferably California
- For the sauce:
- 1 cup maple syrup, preferably Vermont Grade B
- 1 teaspoon vanilla extract
- 1/2 cup firmly packed premium vanilla ice cream
To make the topping combine the oats, flour, brown sugar, granulated sugar, salt, and cinnamon in a large bowl. Add the butter and, using your fingertips or a pastry blender, mix until well combined. Keep refrigerated until you’re ready to bake the crisp. (The topping can be made up to 2 days in advance.)
When ready to assemble and bake, preheat the oven to 375°F and butter a shallow 2-quart baking dish.
To prepare the filling, peel and core the apples. Thickly slice and place in a large bowl. Add the maple syrup, cinnamon, nutmeg, lemon juice, and apricots. Stir well and spoon into the baking dish. Sprinkle the topping over the apples and bake until the apples are tender and the top is nicely browned, 45 to 50 minutes.
Meanwhile prepare the sauce. Combine the syrup, vanilla, and ice cream in a small saucepan. Whisk over medium heat until the mixture is smooth and heated through, about 5 minutes. Remove from the heat and cool slightly. Serve with the crisp while still warm.