This apple crisp has browned butter in the crisp topping, giving it a beautifully nutty aroma that complements the apples perfectly.
Preheat the oven to 350 °F (180 °C).
Place the sliced apples in a 6-cup (1.5L) by volume baking dish (any shape). Stir in the maple syrup and vanilla to coat the apples.
Melt the butter in a small saucepot over medium high heat until it browns and takes on a nutty aroma (once the foam subsides, it should be done). Set aside.
Stir the oats, flour, brown sugar, cinnamon and salt in a mixing bowl. Add the browned butter and stir until blended. Spread this evenly over the apples and bake for about 45 minutes, until the apples yield easily when a paring knife is inserted in the centre of the crisp (the crisp should be bubbling at the edges.) Allow the crisp to cool for 15 minutes before serving.