Nestled in Vermont’s Green Mountains, Spring Hill Farm is a family-owned and operated producer of pure Vermont maple syrup. For over 30 years, we've been tapping into nature's sweetness on our 300-acre property in Grafton, Vermont. Our supply chain is about as local as you can get: all our maple syrup is produced from sap collected from our own sugarbush, and it’s boiled and bottled right on site! Here, we do our part to contribute to Vermont’s agricultural legacy in every way we can; in addition to maple syrup, our farm boasts orchards of crisp apples, juicy peaches, sweet pears, and plump blueberries in the summer and fall seasons. In early winter, the farm embraces the holiday spirit with our fragrant Frazer Fir trees! No matter the season, Spring Hill Farm is serving up pure, Vermont goodness, a testament to our commitment to quality, our respect for tradition, and our love for the land we call home.
Warm cinnamon apples under a crunchy oat topping, best with ice cream.
Ingredients
6 apples, peeled and sliced
2 tbsp sugar
1 tsp cinnamon
3/4 cup rolled oats
1/2 cup flour
1/2 cup brown sugar
6 tbsp cold butter, cubed
Make it
Heat oven to 375°F. Toss apples with sugar and cinnamon in a 10-inch skillet.
Rub oats, flour, brown sugar and butter together into clumps and scatter over.
Bake 35 to 40 minutes until apples bubble and topping is golden.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.