Our New England Fall dessert, Maple Apple Crisp, would be a great option for Thanksgiving!
Maple Apple Crisp
Maple Apple Crisp is a super easy and delicious dessert. Apples and maple syrup were both nods to our New England Fall gourmet dinner theme. To me, there’s nothing better than warm fruit topped with pecan streusel and a scoop of ice cream. This dessert can be made in advance and warmed in the oven before serving. That makes it a great option whether you’re a busy host, or a guest assigned with bringing dessert for Thanksgiving. In fact, it almost seems too easy. But I assure you, it’s a sweetly satisfying comfort-food delight.
As I researched different apple crisp recipes, there were a variety of suggestions regarding which apples produce the best results. One theory was to use a combination of apples. Both a variety which is more juicy and cooks down a bit and another which is firmer and retains its texture. I used just one kind, Braeburns, and was very happy with the result. The original recipe called for Rome apples (which I wasn’t able to find.) Here’s a link to other good apples choices that you can consider as well.
Too Much of a Good Thing is Wonderful
Mae West is attributed with the saying – “too much of a good thing is wonderful.” Mike (my sweet-tooth hubby) feels this applies perfectly to the idea of streusel topping. I actually made 1.5 times the streusel recipe provided below. I left the recipe as is, because 1.5 x measurements doesn’t translate into standard measuring cup sizes very well. But I am confident you can figure it out! Another idea, would be to double the whole recipe and prepare it in a 13 x 9 inch pan. This would work well for serving a bigger crowd. Either way, you can be sure there will be smiles all around when you serve up this dessert. Enjoy!