Wild Apple Crisp with Maple Cream
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||pure Nova Scotia maple syrup**|
- Pre-heat the oven to 350° F.
- In a bowl, combine oats, sugar, flour, and cinnamon.
- Add the butter in small chunks and roughly mix.
- 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.
- Bake for 45 minutes.
Maple Whipped Cream
|1 cup||heavy cream|
|3 Tbsp||maple syrup**|
- In a bowl, whisk together the sugar, cream, and vanilla until stiff peaks form. Add the maple syrup a fold in with a spatula.
- Let sit in the fridge at least 15 minutes before serving (you want it cold).
Serves 6 people.
* 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
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…