Recipe courtesy of Gina Neely
and
Pat Neely
Apple Crisp with Bourbon Cream
- Level: Easy
- Total: 1 hr 15 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 45 min
- Yield: 8 servings
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:
- 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.
