As always, my apple of choice is Northern Spy. When they are not available I use Empires or a combination of Empires and Granny Smiths. I have a special “contraption” toprepare my apples. It is a wonderful thing and saves me a great deal of time. It can peel, core and slice, or just peel. Either way it does exactly what is needed. Maple sugar is used in the topping for this crisp. It is actually a sugar, not a syrup. I purchase mine at the Morse Farm, for which you will find a link under “Places and Ingredients.” The dish/pan I use for the Crisp is 2 inches deep and about 8 x 12 inches in size. Try not to use a pan deeper than 2 inches deep. I always serve this dish with a healthy dollop of schlag (whipped cream).
1 Tbsp. unsalted butter
6 large tart apples
¼ c. apple cider
1/3 c. maple syrup
¾ c. flour
¼ c. oats
1 tsp. ginger
½ tsp. cinnamon
1/3 c. maple sugar or brown sugar
4 oz. unsalted butter, slightly softened
½ c. heavy cream
¼ tsp. ginger
Preheat the oven to 350. Grease a 2 x 8 x 12 inch dish or pan with the 1 Tbsp. of butter. Peel, core, and thinly slice the apples. Arrange them in the prepared pan. Pour the apple cider over the apples, and then drizzle on the maple syrup.
Select a medium sized bowl. Measure into it the flour, oats, ginger, cinnamon, maple sugar, and butter.
Using your fingers work the butter into the dry ingredients until it is well combined. The mixture should still be “powdery.” Sprinkle it evenly over the apples being sure to bring it right to the edges.
Put the dish in the oven. Bake for 35 to 45 minutes. The Crisp is baked when the sides are bubbling, the apples in the middle are tender, and the topping is lightly browned. Do not over bake as the apples will become mushy. While the Crisp is cooling, whip the cream until it holds soft peaks. Add the ginger and beat just to incorporate the ginger. Serve the Crisp warm with a generous dollop of schlag.