Crisping those Saucy Apples

Adam here.

Take a look at that Apple Crisp from a few days ago. It’s gone now. It was weak and in this house the weak are cut into pieces and eaten. Preferably with ice cream.

(Laura points out that it was not, in fact, weak. It was full of delicious Jack Daniels whiskey.)

Anywho – since we lost our buffer and the pictures of the pie for which the aforementioned saucy apples were intended I thought I would salve my conscience by providing y’all with the recipe for the aforementioned Apple Crisp. Without further ado:

Apple Crisp

  • 4 – 5 small, firm cooking apples, peeled, cored, and sliced thinly
  • 1/2 cup of dried cranberries
  • 1.5 Tablespoons of lemon juice
  • 1/2 cup of Jack Daniels whiskey (+ a smidge of Grand Marnier or Cointreau)
  • 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg (freshly grated if you can), 1 teaspoon ground ginger
  • Smidge of cooking oil
  • Crisp Topping
    • 1 cup packed brown sugar
    • 1/2 cup all purpose flour
    • 1/2 cup oatmeal (or granola)
    • 1/2 cup butter
    • 1 teaspoon cinnamon
    • 1/2 teaspoon of allspice
    • 1/4 teaspoon of ground cloves

Put the apples and dried cranberries into a medium sized ziplock with everything except the crisp topping. Flip the bag round and round, up and down, round and round, etc. until the apples are well and truly coated with goodness. Now put that into your fridge and let it sit for a day or two.

Yes. I want you to soak the apples in whiskey and spices for, at least, 24 hours.

Has it been 24+ hours? No? Put it back. It’s not done yet.

Now has it been 24+ hours? Good.

Pre-heat your oven to 375.

Get out a medium sized casserole dish. Put that smidge of oil into the bottom and use a paper towel (or clean cloth for the environmentally friendly) to coat the bottom and sides lightly. Spread the apples and dried cranberries evenly in the casserole. Reserve the whiskey and spices. Take a deep whiff. Isn’t that good?

Now for the crisp part: in a large bowl, put your sugar, flour, and oatmeal and use a ricer/pastry cutter to evenly mix everything. Add the butter and cut it into the sugar/flour until the mixture is made of pea-sized, buttery bits. Take about a 1/4 cup of the topping and spread it out over the top of the apples and pour the spiced whiskey over it, make sure to get everything nice and damp. Now spread the rest of the mix over the top of your apples and dot the surface with a few pinky-nail sized bits of butter.

Cover it with foil and slide it in the oven and bake for 30 minutes. Uncover and bake until the topping is browned and the apples are bubbling.

Enjoy. With ice cream if you got it.

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