Okay. The Maple Apple Crisp? Fabulous! I really, really have to figure out a way to make the 'sauce' a teensy bit thicker and make a Maple Apple Pie. Seriously, it was that good. The maple flavor was so deliciously tasty and the topping was perfectly crisp. I might just have to fiddle around with it for a bit. Maybe add a little flour? (We add flour to the regular apple pie recipe, so that might work.)

I foresee a Maple Apple pie in my future this weekend, definitely.

The 'sauce' was Grade B Maple Syrup and bourbon vanilla mixed together and poured over freshly sliced and peeled (and cored, of course) apples. The topping was the usual apple crisp topping with a little cinnamon added.

And on the savory side, the Acorn Squash/Rice casserole thingy worked very well, too. There was enough left for lunch tomorrow, even, so that's great.

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