Hearty Apple Crisp with Maple Cream

Apple Crisp with Maple Cream

So, as I usually do, I take the end of week ingredients I have left in my refrigerator and pantry, and depending on what I have, I try to put together something tasty. This week, I had a few apples left in the fridge, some sour cream with no plans to use, and a few graham crackers left in an open package. I took the inspiration for this dessert from my favorite “go-to” breakfast. This certainly can be served as a breakfast too as it has the basic elements of a morning meal, but also works as a hearty dessert. Hope you give the recipe a try! It’s a bit of a twist on a traditional recipe…

Hearty Crisp:

 3 sheets Graham cracker, finely ground (about ½ cup crumbs)

1 cup old-fashioned rolled oats

¼ cup ground flax seed

1/3 cup brown sugar

1 tsp. cinnamon

½ tsp. salt

~mix well in a bowl, then add:

1 stick  (1/2 cup) butter or margarine

1 tsp. maple extract

1/3 cup roughly chopped almonds or walnuts (set aside for garnish before baking)

~blend with a pastry blender or fork until crumbly in texture. Set aside.

Apple base:

4 diced apples, skin on. I used Fuji Apples

1 TBSP lemon juice

3 TBSP sugar (white is fine)

2 ½ TBSP cornstarch (or 5 TBSP flour)

½ tsp. cinnamon

¼ tsp salt

~mix thoroughly, then spread in an even layer in a greased 8x8” square pan. Top with crisp mixture. I topped this all with 1/3 cup roughly chopped almonds, which is completely optional. Walnuts would have been equally delicious.  Bake at 375 degrees for 40 minutes, or until browned and bubbly.

Maple Cream:

1 cup light sour cream (or full fat if you don’t care)

¾ cup powdered sugar

Dash or two of salt

½ tsp. maple extract

~mix until smooth, and refrigerate until ready to use.

Serve warm crisp with a generous spoonful of maple cream, and above all…ENJOY!!