We loved this. I did REDUCE the amount of butter to ONLY 1/4 cup, that maybe why some reviewers gave a lower rating because it was to soggy. Reduce the amount of butter & it will turn out Perfect! I also added 1/2 t. cinnamon and 1/2 t. nutmeg to topping when mixing it. This is a keeper!
This recipe is excellent with some slight modification. I used 2 granny smith and 2 gala apples to balance the tart and sweet, poured only about 1/2 the maple syrup on top of the apples (didn't mix, it all blends when baking). I would use a little more if using all granny smith, less if using sweeter apples. For the topping, I cut the butter in half, and added some cinnamon and nutmeg. It was DIVINE served warm with vanilla ice cream. Had a subtle taste of maple without being overpoweringly sweet. Threw out my old apple crisp recipe on the spot.
I did this recipe twice once with just maple pancake syrup not to bad. And once with pure maple syrup a definite improvement. I would recommend using the pure maple syrup and half the butter. Worked out perfect
This apple crisp is sooo delicious. The amount of butter seemed to be a little too much so i lessened the amount to 1/4 of a cup instead of a whole cup. I melted it and then added the butter to the mixture and it came out nice and crunchy when done. I love this recipe. Thanks so much!
Maple Syrup (REAL) adds such a nice taste to this old favorite. I added 1/2 t. cinnamon and 1/2 t. nutmeg to topping when mixing it. This is a keeper!
EXCELLENT! I have apprx a 30lb bag of apples from our apple tree that NEED to get used up and this is a PERFECT recipe! I used more apples so I could bake in a 9x13 dish but only 1/2c maple syrup. In addition to doubling the "crisp" part of the recipe - I also added some finely chopped walnuts and 1/2 tsp of cinnamon. The maple taste is subtle but the overall taste is great! I already plan to make a second batch! Thanks Crystal!
I had severe reservations about this recipe going in, but all the positive reviews lulled my instinctive reaction. Unfortunately, instinct was correct. Adding maple syrup to apple crisp - outstanding idea. Subjecting the syrup to prolonged high temperatures . . . not so. Maple products lose their flavor at high temperatures, which is why it takes so long to make the syrup - the boil must be controlled in the low 200 degree region. Made as posted, there was barely a hint of maple flavor. I made it a second time (see custom recipe) and it was much better. When cooking with genuine maple syrup, low and slow is the way to go.
Really good and super easy. I didn't add as much maple syrup as it called for. I did had 1/2 c. of chopped walnuts and some cinnamon to the topping though. Yummy.
Loved this!!! I reduced the butter to 1/4 cup and also didn't use as much maple syrup just drizzled it over the apples. It was REALLY good!
