It’s apple season! I love apple because they are so versatile. In a pie, a smoothie, a compote and even with meat, they are delicious! Did you know that there is more than 8 000 varieties of apples ranging in size from a little larger than a cherry to as large as a grapefruit. Apple are one of the most widely grown tree fruit. The tree take 4 to 5 years to produce their first fruit and life expectancy is about 100 years. In average, one tree will produce 350 lbs. of apples every year!

For this month recipe, I decided to go with a classic: the apple crisp! In this recipe, I use two different kind of apple: the Granny Smith and the Cortland.  Why? Because they bring different flavor to the crisp and they both keeps their shape while cooking which give a nice texture. I hope you’ll enjoyed!

Apple Crisp 

  • 1 lb. apple Cortland, peeled, cored and sliced
  • 1 lb. apple Granny Smith, peeled, cored and sliced
  • 1 Cup maple syrup
  • ½ Cup butter, softened
  • ½ Cup all-purpose flour
  • ¾ Cup Oats

Preheat the oven at 350F.

Butter an 8-inch square baking dish. In a bowl, mix the apples with half of the maple syrup and place in the baking dish. In the same bowl, mix the remaining syrup with the butter, flout and oats. Combine until the mixture holds together when pressed. Cover the apples with the crumble.

Bake for 50 minutes or until the crumble is golden and crisp and the apples tender. Let cool before serving.