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SERVES 6

Apple crisp is a time-honored classic that seems to satisfy everyone. While there's something to be said for simplicity, you can add some raisins, dates, or sun-dried cherries to the apple filling if you wish.

INCREDIENTS FOR THE CRISP TOPPING

  • 1 cup flour
  • 1 cup sugar
  • 1/2  cup teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoons alt
  • 1/2 cup old-fashioned oats
  • 8 tablespoons cold unsalted butter, cut into pieces

INCREDIENTS FOR THE APPLE FILLING

  • 6 cups Granny Smith apples, peeled, cored, and sliced ¼ inch thick (about 6-7 apples)
  • 1/2  cup sugar
  • 1 tablespoon flour
  • 3/4  teaspoon cinnamon
  • 1/8 teaspoons alt
  • zest of 1 orange, grated
  • 2 teaspoons orange juice

INCREDIENT FOR SERVING

  • 1 recipe bourbon butterscotch sauce plus vanilla ice cream.

INGREDIANTS FOR BOURBON BUTTERSCOTCH SAUCE

  • 1 1/2 cups heavy cream
  • 1 1/2 cups sugar
  • 5 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 1/2 tablespoons bourbon

PREPARATION FOR BOURBON BUTTERSCOTCH SAUCE

Heat the cream to just under a broil. Meanwhile, caramelize the sugar in a saucepan until amber in color. Once the sugar has properly caramelized, slowly add the heavy cream. Cook for 1 minute until dissolved. Remove from the heat.

Stir in the butter, add the vanilla, lemon juice and bourbon. Can be made up to 3 days in advance if stored in refrigerator. Bring back to room temperature before serving.

PREPARATION FOR THE CRISP TOPPING

Combine all of the ingredients except the butter in a food processor. Pulse to combine. Add the butter and pulse until the mixture has the texture of rough meal and clumps together when squeezed lightly. Do not overmix! Reserve while preparing the apple filling. Reserve while preparing the apple filling.

Note: This step can be done by hand by rubbing the butter into the dry ingredients until the desired consistency is reached. The texture will be a bit coarser since the oats will be left in larger pieces if done this way.

PREPARATION FOR THE APPLE FILLING

1. Preheat oven to 350 degrees.

2. Combine all of the filing ingredients and toss lightly to mix.

3. Divide the apples among 6 buttered 1-cup ceramic ramekins (for individual servings) or a buttered deep 9 x 9-inch baking dish.

4. Gently squeeze handfuls of the crisp topping together and place on top of the apple filling, pressing lightly to make the crisp adhere.

5. Place the ramekins or baking dish on a foil-lined baking sheet and bake for approximately 35 minutes, until the juices are bubbling, the crisp topping is lightly brown, and the apples are soft when pierced with a paring knife.

6. Serve warm with bourbon butterscotch sauce.