We’ve taken a classic autumn recipe and kicked it up a notch with the addition of Montmorency Dried Cherries and Cherry-Infused Maple Syrup. We used a combination of Granny Smith and Gala apples to give a nice balance of tart and sweet fruit, but you can use your favorite variety. Then just pass the ice cream!
- 2 1/2 to 3 pounds apples (about 6 to 8) peeled, cored and cut into 3/4″ chunks
- Juice of 1/2 lemon
- 2 tablespoons sugar
- 1/3 cup Montmorency Dried Cherries
- 1 cup old fashioned rolled oats (NOT instant)
- 1/2 cup all purpose flour
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 cup canola oil
- 1/4 cup Cherry-Infused Maple Syrup
- 1/4 cup raw chopped walnuts or pecans
Preheat the oven to 350° F. Grease a deep 8″x10″ baking dish.
In a large bowl, toss the apples with the lemon juice, sugar, and dried cherries. Transfer to the baking dish.
In another bowl, whisk together the oats, flour, sugar, cinnamon, and ginger. Add the oil and maple syrup, and stir until the oat mixture is moistened. Stir in the walnuts.
Sprinkle the topping evenly over the apples. Bake the crisp in the preheated oven for 45 to 50 minutes, or until the fruit filling is bubbly and the crisp topping is golden brown and crunchy. (Check the crisp after about 30 to 35 minutes — if the topping is getting too brown, cover lightly with foil or parchment paper, then remove the cover for the last few minutes of baking.)
Allow to rest for 5 to 10 minutes before serving. Enjoy!