Wild Apple Crisp with Maple Cream

Bitehouse Apple Crisp

Local apples and maple syrup make this Wild Apple Crisp by Chef Bryan Picard an easy, go-to dessert for entertaining – or family nights at home.


4-6 medium Apple Crisp apples*, sliced
1 cup rolled oats
1 cup packed brown sugar
1/2 cup unbleached white flour
1/2 cup butter
1/2 cup pure Nova Scotia maple syrup**
1 tsp cinnamon


  1. Pre-heat the oven to 350° F.
  2. In a bowl, combine oats, sugar, flour, and cinnamon.
  3. Add the butter in small chunks and roughly mix.
  4. Throw the apple slices (no need to be fancy) in a 8×8 baking dish, pour the maple syrup over and top with the oat mixture.
  5. Bake for 45 minutes.

Maple Whipped Cream


1 cup heavy cream
1 Tbsp sugar
3 Tbsp maple syrup**
1/2 tsp vanilla


  1. In a bowl, whisk together the sugar, cream, and vanilla until stiff peaks form. Add the maple syrup a fold in with a spatula.
  2. Let sit in the fridge at least 15 minutes before serving (you want it cold).

Serves 6 people.

Recipe Hints

* We suggest using apples from Scotian Gold, Noggins Corner Farm Market, Stirling Fruit Farms or Masstown Market
**We suggest using Acadian Maple Products or Sugar Moon Farm.

Recipe provided by: Chef Bryan Picard, The Bite House
First published on our website in January 2013

For more of our Taste of Nova Scotia events, news and recipes delivered directly to your inbox, subscribe to our Taste of Nova Scotia emails.

One Response to Wild Apple Crisp with Maple Cream

  1. Anne Snyder says:

    The potluck dinner sounds yummy. I will make the blueberry smoothie and vinaigrette tomorrow as I have all the ingredients! Will try the chutney next…

Leave a Reply