Teaming up with some fabulous ladies today to celebrate our friend Jodi from Happy Hearted Kitchen! And we’re doing it in style with maple and fall flavours and sugar. Welcome back to Canada girlfriend!!
On our trip out East we started noticing the changing leaves and colder temperature. It’s almost fall, and although it’s still warm here in Montreal, very warm actually, last week we had to duck into a clothing store to buy a toque and mittens!
At night along the St. Lawrence river the temperature at our campsite dropped down between 2 and 10 degrees C (35-50F). We kept warm with s’mores and soup. Everything felt pretty darn good.
Fall baking is the best, isn’t it?
This apple crumble recipe is a true keeper and is for the crumble freak in your life. Maybe it’s you…maybe it’s your bestie…either way, double crumble = double awesome. Trust me, that crunchy pecan and oat topping is addictive.
The apples in this crumble are tossed with some pure Canadian maple syrup for two reasons:
(1) Maple syrup (the good stuff) is the best. And baking with it makes life better. Fact.
(2) I’m sharing this recipe to welcome home Jodi! And a few of her blogger friends have made some badass maple recipes to give her a virtual hug as well. Check them out!!
Maple Oat Whoopie Pies with Maple Cashew Cream by Sevengrams
Maple Crumb Donuts by Faring Well
Maple Tempeh Sandwiches by Gratitude & Greens
Maple Syrup Madeleines by London Bakes
Maple Miso Roasted Vegetable + Quinoa Bowl by Sobremesa
Again, welcome back to Canada Jodi!! I’m totally celebrating with a big bowl of this crumble….with ice cream, obviously.
- 5 medium apples, peeled, cored and thinly sliced*
- 1/4 cup pure maple syrup
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1 1/3 cups packed brown sugar
- 2/3 cup chopped pecans
- 1/3 cup old fashioned oats
- 1/2 tsp ground cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cubed
- Preheat oven to 350 degrees F. Generously grease an 8×8-inch baking pan with non-stick baking spray or butter.
- To make the filling, place apples, maple syrup, cinnamon and vanilla in a large bowl and stir to combine.
- For the topping**, place the flour, brown sugar, pecans, oats and cinnamon in a large bowl and whisk to combine. Work the butter into the mixture with a pastry blender or with your fingertips until the mixture resembles a coarse meal.
- Take one cup of the topping and toss it in with the apple mixture. Spread the rest of the topping evenly over the apples (you might have some left over).
- Bake the crisp on a baking sheet for 50-60 minutes, or until topping is crunchy and golden brown and the filling is bubbling.
- Remove from oven and cool slightly on a wire rack. Serve warm with some vanilla ice cream.
Recipe adapted from Ambitious Kitchen
*In this recipe I used honeycrisp apples, but other great baking apples include: empire, gala, braeburn, granny smith, pink lady, cortland, or fuji.
**This recipe makes a lot of crumble topping. If you'd like a regular amount of topping, the recipe can easily be halved. Just make the topping and mix in 1/2 cup of it with the apples instead of a full cup.