Pink Lady Apple Crisp with Maple Oat Crumble
Ingredients
Apple Filling
- 6 medium Pink Lady apples, peeled, cored and sliced
- 2 tbsp pure maple syrup
- 1 tbsp fresh lemon juice
- 1 tsp ground cinnamon
- 1 tbsp all-purpose flour
- ½ tsp vanilla extract
- Pinch of salt
Maple Oat Crumble
- ¾ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup cold unsalted butter, cubed
- 2 tbsp pure maple syrup
Instructions
- Preheat oven: Heat oven to 350°F (175°C). Lightly grease an 8 × 8-inch baking dish.
- Prepare the apples: In a large bowl, toss the sliced Pink Lady apples with maple syrup, lemon juice, cinnamon, flour, vanilla and salt. Transfer to the prepared baking dish.
- Make the crumble: Combine oats, flour, brown sugar, cinnamon and salt. Add cold butter and work it into the mixture with your fingertips or a pastry cutter until coarse crumbs form. Stir in the maple syrup.
- Assemble: Sprinkle the crumble evenly over the apples, leaving the topping loose rather than packing it down.
- Bake: Bake uncovered for 35–40 minutes, until the topping is golden brown and the apple filling is bubbling around the edges. If the topping browns too quickly, loosely cover with foil.
- Rest and serve: Allow to cool for 10 minutes before serving. Delicious warm with a scoop of vanilla ice cream or a dollop of thick plain yogurt.
Homestead Kitchen Tip
Pink Lady apples naturally balance sweetness with acidity, so they require less added sugar than many other baking apples. Their firm texture also helps them hold their shape, giving this crisp tender apple slices rather than a mushy filling.
Tip: Leave the skins on for extra colour, fibre and a more rustic dessert.