Photo: Apple Crisp with Bourbon Cream Recipe
Ingredients
Filling:
- 6 Granny Smith apples, peeled, cored, chopped (about 3 1/2 pounds)
- 1/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
- 1/4 cup maple syrup
Topping:
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) chilled butter, cut into pieces
- 1/4 cup coarsely chopped pecans
Bourbon Cream:
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1 tablespoon bourbon
Directions
Preheat oven to 350 degrees F.
For the Filling:
Butter a 9 by 13-inch casserole dish. In a large bowl mix all the filling ingredients together and toss to coat all the apples. Pour in the prepared baking dish
For topping:
In a food processor combine the flour, brown sugar, cinnamon and salt in large bowl. Pulse to blend. Pulse in the butter until mixture forms pea size lumps. Add the pecans and pulse 1 or 2 more times. Sprinkle over filling. Bake crisp for 45 to 50 minutes. Cool 10 minutes before serving.
For Bourbon cream:
In a medium sized bowl, beat the cream until it begins to thicken. While beating, add the sugar and bourbon and beat until soft peaks form. Dollop over servings of apple crisp.
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By Bakesalegirl
Minneapolis, MN
on May 21, 2011
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First time making an apple crisp. It was fabulous. Some family came over for coffee and waited for this while it was in the oven. They loved it. It is a must try recipe. Even without the whipped cream. We just poured heavy cream on it. This recipe is keeper. I have had apple crisp before, but not like this!
By dentje
on January 25, 2011
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Love the bourbon cream sauce. I will also try with my hot chocolate!
By dmedley1010_127...
Winchester, TN
on December 13, 2010
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This recipe is wonderful! It is better than apple pie, apple dumplings, and all the other apple crisp recipes. My husband doesn't really like cooked apples, but this is his new favorite fruit dessert. I followed the recipe exactly, except I served it with a big scoop of vanilla bean ice cream instead of the bourbon cream. Thank you Neelys!
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