Apple Maple Crumble

This was a wonderful apple crisp / crumble variation we tried recently. The apples are drenched in maple syrup, and tucked in with a thick oaty crumble. It will be a little.... well, syrupy, while still warm, but the syrup seeps into the oat crumble once it sits, especially if you refrigerate the leftovers.

This was so good served warm, and especially with a little bit of vanilla ice cream to melt into the sweetened apples! You can pretty much use whatever apple you want in this - in my opinion. I used fuji apples, since that's what we tend to keep in the refrigerator, and I tend to prefer the softer texture red variety apples yield during baking.

Apple Maple Crumble

5 medium apples (I used fuji)
⅔ cup maple syrup
½ cup butter
½ cup brown sugar
¾ cup all-purpose flour
1/4 tsp salt
¾ cup oats
1 TBS cinnamon


  1. Preheat the oven to 350 degrees, spray a 2-quart baking dish with nonstick cooking spray and set aside. 
  2. Peel and thinly slice the apples and spread in the prepared baking dish, pour the maple syrup over the apples and gently toss to coat.
  3. In a medium bowl, combine the dry ingredients: flour, salt, oats, and cinnamon. Stir to combine and set aside.
  4. In the bowl of a stand mixer, cream the softened butter with the brown sugar until light and creamy. Gently stir in the dry ingredients until mixture is coarse and crumbly and butter seems fairly evenly distributed. Spread the crumble mixture over the top of the apples.
  5. Bake in the preheated oven for 35 minutes, or until topping is golden brown, and apples are tender.

Recipe adapted from CONFITUR on AllRecipes


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