This recipe is a hit with my family every time I make it, so I thought I would share. It has a delicious apple and spice flavor and just the right amount of ‘Crisp’.
I love to use fresh, natural ingredients, especially when I bake.
The apples came from my aunt and uncle’s orchard and the hickory nuts came from our hickory trees. I purchased the maple syrup from a local distributor, used pure cane sugar, and fresh squeezed lemon juice.
So, I hope you enjoy the recipe!
- 10 McIntosh apples, peeled, cored, chopped small
- 1/2 cup finely chopped hickory nuts (you can substitute walnuts or pecans, if desired)
- 6 tablespoons all-purpose flour
- 1 cup brown sugar
- 4 tablespoons real maple syrup
- 2 tablespoon lemon juice
- 1 tablespoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 1/2 cups all-purpose flour
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- ½ lb (2 sticks or 12 tablespoons) chilled butter, cut into pieces
- 1 cup rolled oats
- 1/2 cup coarsely chopped hickory nuts
Preheat oven to 350 degrees F.
For the Filling:
- Mix all the ingredients together. Place into 9 by 13 inch baking dish.
Mix the flour, brown sugar, cinnamon
and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps, cut in oats ½ cup at a time. Stir in hickory nuts and sprinkle over filling.
Bake crisp for 35 to 40 minutes. Cool 10 minutes before serving.