Maple Bourbon Apple Crisp
A classic Sunday dessert with a little twist and a lot of crumble!
Introduction
Happy October 1st! Tis the season for pumpkins, cinnamon, cozy sweaters, Hocus Pocus and APPLE CRISP!
With Thanksgiving right around the corner, I thought it would be a good time to share my mom’s recipe – only I wanted to put my spin on it! I’ve added extra maple, bourbon and brown sugar to create and ooey gooey apple filling, piled high with a buttery oat crumble! This recipe will become your new Sunday go-to!
With tender and crisp maple bourbon apples and a buttery topping, you’ll LOVE this dessert! Best part is that this recipe is fool proof – I remember the first time I made it, I was in my university dorm room. The entire floor smelled delicious!
This dessert can be made ahead of time by prepping the filling and topping, keep covered in the fridge for up to 24 hours. Alternatively you can also bake it ahead and reheat in the oven.
Ingredients
For the apple filling
- 5 large apples
- 2 tbsp bourbon
- 2 tbsp brown sugar
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Little squeeze of lemon
- 1/4 tsp salt
For the crisp
- 1 1/2 cup brown sugar
- 1 1/2 cup old fashioned oats
- 3/4 cup flour
- 3/4 cup cold butter
- 1 tbsp cinnamon
1. Butter a 9×13 inch dish and preheat the oven to 350 degree. Set aside.
2. Peel and core the apples – cut into 1 inch cubes. Add to the apples the bourbon, brown sugar, maple syrup, cinnamon, lemon, and salt. Toss to combine. Add the apples to the buttered dish and arrange in an even layer
3. In a medium bowl, stir together the brown sugar, oats, flour, cinamon. Using two knives or your hands, cut the butter into the mixture until it you’ve got coin sized butter chunks.
4. Sprinkle the mixture evenly over the apples – but don’t press down!
5. Bake uncovered for 50 minutes, until the apples are tender and the topping is golden brown
Serve warm with a giant scoop of vanilla ice cream!
enjoy xo
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