Vermont Apple Crisp


  • 8 apples, cored and sliced, peeling is optional (macintosh, northern spy, and cortland are a few of my Vermont favorites)

  • 1 teaspoon ground cinnamon

  • 1/4 cup maple syrup (I like dark amber)

  • juice of 1/2 lemon

  • 1 teaspoon pure vanilla extract

  • For the topping:

  • 1 1/2 cups old-fashioned rolled oats

  • 1 cup all-purpose flour

  • 1/2 cup packed light brown sugar

  • 1/2 teaspoon kosher salt

  • 1 teaspoon cinnamon

  • 12 tablespoons (1 1/2 sticks) cold butter


  1. Preheat oven to 375°. In a large bowl, toss apples with maple syrup, lemon juice, water, vanilla and cinnamon.

  2. In a separate large bowl, whisk together flour, brown sugar, cinnamon, and salt. Using a pastry cutter (or your hands), incorporate butter into flour mixture until it resembles coarse crumbs. Add oats and squeeze mixture with your hands until big, moist clumps form.

  3. Scatter oat mixture on top of apples and bake until apples are bubbling and topping is golden, about 45 minutes.

  4. Let cool 10 minutes before serving.

  5. Eat as is or try an optional topping.

Optional Toppings:

  • ice cream (vanilla, butter pecan or maple walnut are so delish)

  • full fat vanilla yogurt (my favorite is Siggi’s Icelandic)

  • ricotta cheese


Make ahead: The crisp topping can be made in advance. Store in the fridge for up to 3 days or freeze for up to a month.

Storage: The cooled crisp can be stored in a glass airtight container and refrigerated for up to 1 week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.


RecipesKimberly Evans