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| 5 | Apples*; peeled, cored and sliced |
| 1/4 Tasse | Vermont maple syrup |
| 1/2 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | nutmeg freshly grated |
| 1 Esslöffel | lemon juice fresh |
| 1/2 Tasse | apricots dried |
| 1 1/2 Tasse | Rolled oats; old fashioned |
| 1/2 Tasse | all-purpose flour |
| 1/2 Tasse | dark brown sugar |
| 1/4 Tasse | sugar granulated |
| 1/4 Teelöffel | salt |
| 1 Teelöffel | cinnamon |
| 8 Esslöffel | Cold unsalted butter; cut into cubes |
| 1 Tasse | Vermont maple syrup; preferably grade B |
| 1 Teelöffel | vanilla |
| 1/2 Tasse | Firmly packed ice cream |
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* apples (such as Granny Smith, Golden Delicious, Stayman, Macintosh or a mix), peeled, cored and sliced
1. Make the filling: Preheat the oven to 375 degrees F and butter a 9-inch oval baking dish. In a large bowl toss together all the ingredients and spoon into the baking dish.
2. Make the topping: In a bowl toss together all the dry ingredients. Add the butter and using your hands break it up and mix it in until the mixture is well blended. Sprinkle the topping over the fruit and bake for 45 minutes or until the apples are tender and the topping is nicely browned.
3. Make the sauce: In a saucepan heat the syrup over moderately low heat for 5 minutes or until it is heated through, and whisk in the vanilla and ice cream, whisking until the mixture is smooth. Serve the apple crisp with the sauce.
Mc formatted & Busted by Barb at Possum Kingdom on 3/17/98
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