Recipe - Vermicelli Wth Eggplant And Yellow Peppers

FILLING
5 Apples*; peeled, cored and
cut or sliced up
One fourth cup Vermont maple syrup
One half teaspoon Ground cinnamon
One fourth teaspoon Freshly grated nutmeg
1 tablespoon Fresh lemon juice
One half cup Dried apricots

TOPPING
1 One half cup Rolled oats; old fashioned
One half cup Allpurpose flour
One half cup Dark brown sugar
One fourth cup Granulated sugar
One fourth teaspoon Salt
1 teaspoon Cinnamon
8 tablespoon Cold unsalted butter; cut
into cubes

SAUCE
1 cup Vermont maple syrup;
preferably grade B
1 teaspoon Vanilla
One half cup Firmly packed ice cream

* apples (such as Granny Smith, Golden Delicious, Stayman, Macintosh or a
mix), peeled, cored and cut or sliced up

1. Make the filling: Preheat the oven to 375 degrees F and butter a 9inch
oval baking dish. In a large bowl toss together all the ingredients and
spoon into the baking dish.

2. Make the topping: In a bowl toss together all the dry ingredients. Add
the butter and using your hands break it up and mix it in until the mixture
is well blended. Sprinkle the topping over the fruit and bake for 45
minutes or until the apples are tender and the topping is nicely browned.

3. Make the sauce: In a saucepan heat the syrup over moderately low heat
for 5 minutes or until it is heated through, and whisk in the vanilla and
ice cream, whisking until the mixture is smooth. Serve the apple crisp with
the sauce.

MC formatted & Busted by Barb at Possum Kingdom on 3/17/98
Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 17,
1998