Fall flavours really shine in this simply delicious dessert.
Preheat the oven to 350°F.
Prepare the fruit: Cut the apples into quarters, core them, then cut in halves or thirds depending on the size of the apples. Put the pieces in the mixing bowl and toss with the lemon juice, then layer them into the bottom of a b-by-9-inch baking dish. (You can use any size dish you like and add more or less fruit to suit the size of the dish you’ve got. This is a flexible recipe, and you can’t go wrong.)
Sprinkle the lemon zest all over the apples.
Make the crisp topping: In a separate mixing bowl, cut the butter into small slices or cubes so it will soften. Add the brown sugar, oats, and cinnamon to the butter and blend with your hands until the mixture is crumbly. Add the maple syrup.
Distribute the crisp topping evenly over the fruit. If your topping looks too dry, you can drizzle a bit more maple syrup over it before you put the crisp in the oven.
Cook until the crisp topping is a rich golden tone and the fruit juices are bubbling around the edges of the dish, 45 to 55 minutes. I like to put the crisp in the oven just before dinner begins, so it’s hot and ready when the main course is done.
Serve with ice cream, or if you want a healthier alternative, mix plain, low-fat Greek yogurt with 1 tablespoon brown sugar per cup of yogurt, then spoon on top of the crisp.