Maple Sage Cardamom Apple Crisp

Recipe: Maple Sage Cardamom Apple Crisp by Honey Kennedy

Here’s a yummy recipe for an apple crisp I made recently. I wrote it all down as best as I could remember because I really just winged it. I should have taken better photos during, but all I have are these Instagram snaps! The REALLY nice thing about crisp recipes is that they are hard to mess up–they’re just super forgiving. The only big missteps it seems like you can make is to make them too sweet or add too much/too little butter. Other than that–it’s fun to play with spices and different fruits. I made this gluten free (instructions below), but you can use regular flour if you want. And this could be made vegan with the use of non-dairy butter stick. My recipe here is for one 9″x9″ baking dish, but a double batch is always good! It’s a perfect fall dessert and it’s hard not to eat this for breakfast with a big cup of coffee when you are acutely aware of its existence in the fridge. I hope you enjoy it!

Maple Sage Cardamom Apple Crisp

Maple Sage Cardamom Apple Filling:
6 cups apples (6+ large apples. I used Hanners Jumbo, Rome and Mountain Rose)
1/8 cup sugar (I use Turbinado sugar)
1 tablespoon maple syrup
1 teaspoon lemon or lime juice
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon vanilla extract
15 fresh sage leaves, roughly cut

Crisp Topping:
1 1/4 cups oats
3/4 cup flour (you can even make quick gf oat flour by pulsing a 3/4 cup oats)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 cup brown sugar
2 tablespoons maple syrup
7 tablespoons cold unsalted butter, cut into small cubes + extra to grease baking pan

Recipe: Maple Sage Cardamom Apple Crisp by Honey Kennedy

Rambling Instructions:
▸ Preheat oven to 375. Grease pan and set aside. I use a 9″x9″ pan, but a pie pan will work.

▸ For the crisp topping: Make this first and then cover and put in the refrigerator to keep the butter cold while you work on the filling next. If you want to make this gluten free, you can first pulse the 3/4 cup of oats in the food processor to make your oat flour. Sift oat flour or regular flour into a big mixing bowl and then all the rest of the ingredients. Use your fingers and hands to mix the butter cubes in. Raisin sized bits of butter throughout is nice–just make sure the color, texture and butter bits all seem pretty consistent. If the butter starts to get way too melty in your fingers while you’re working on it–place in fridge for 15 minutes or so until you can get back to pinching at the topping. When you’re done cover and put in the fridge to stay cool while you are working on the filling.

▸ Filling: Core apples and chop into different sized cubes from quarter to nickel-sized pieces. Don’t worry about peeling them unless you aren’t into apple skin for some reason. I like the texture it adds, plus added fiber AND waaaay easier to leave it on. Stir the filling ingredients together in a big mixing bowl until evenly combined. Just don’t feel stressed about being too precise–crisps are a forgiving baked good.

▸ Pour apple filling into your buttered pan and spread evenly with spoon. Use your fingers to crumble the crisp topping mixture all over the top of the apple mixture. It doesn’t need to be totally even—it’s so nice to discover various depths of crisp topping while you eat it! It should be a crumbly mountain in the middle, not a plateau. Place pan on a larger baking sheet (because it might bubble over a little while baking) and bake for about 45 minutes–depending on your oven. You want to it browning and to feel crisp when you tap it with a spoon before you take it out. Just keep checking it until it seems nicely browned and crisp.

▸ Take out of oven and let sit about 10-20 minutes before you serve. It’s lovely served up warm with whipped cream, a drizzle of half and half (or coconut creamer!) or a scoop of ice cream—I like lavender or vanilla, personally! Serves 6–8 very nice sized portions. YUM! ♥

ABOVE IMAGES: Snapshots at home from my Instagram. My dishes are a cute polka dot plate from Schoolhouse Electric and a lovely pink mug from Alder & Co.! My mixing bowls and bakeware are by Emile Henry. If you need a good food processor–I have this one.

Comments
4 Responses to “Maple Sage Cardamom Apple Crisp”
  1. Unbelievably, I haven’t yet made a crisp this year, but I think I need to make this one! Love cardamom and maple, and curious about the sage leaves addition. (I’m with you…I never peel the apples.) Thanks for sharing, Jen!

  2. Suzanne says:

    Thank you so much for posting this apple crisp recipe as I love cardamon and just know it will be delicious. Have a wonderful Thanksgiving. Thank you always for your amazing blog.

  3. Sadie says:

    Looks good. Another option for topping could even be throwing in some leftover almond meal from making that amazing almond milk!

  4. Sounds and looks delicious! Using herbs in desserts and drinks is one of my new favourite things. I’m definitely up for trying this <3.

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