Alright guys, this recipe right here will knock your socks off… promise! I am weak in the knees when it comes to crumbles of any kind but when whiskey is added, now that’s a different story! I was craving an apple pie on this warm summer night, but didn’t have what I needed for a crust. So instead, I used what I had in the cupboard to whip up this apple crumble. This “pie” is warm, comforting, and perfect for a summer night dessert. I topped it with homemade whipped cream using Joanna Gaine’s recipe from her cookbook. Needless to say it was the most perfect topping. Enjoy!
- 3/4 cup all purpose flour
- 3/4 cup dark brown sugar, packed
- 1/4 granulated sugar
- 1 tsp cinnamon
- 9 Tbsp unsalted butter, cold
- 1/2 - 1 cup old fashion oats
- 5 - 6 granny smith apples, peeled, cored, and sliced 1/4 inch thick
- juice of half a lemon
- 2 Tbsp whiskey
- Preheat oven to 450 degrees F.
- Put flour, 1/4 cup brown sugar, granulated sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon salt in food processor and process quickly. Dice 6 tablespoons butter and add to the food processor. Pulse until mixture resembles breadcrumbs. Set aside.
- Melt remaining butter in a large skillet. Add apple slices and sauté over medium heat about 5 minutes, until a bit softened around edges. Remove from heat. Mix remaining brown sugar and cinnamon with a pinch of salt, and lemon juice. Pour over apples and fold together. Fold in whiskey.
- Pour contents of pan into a pie dish and top with crumbs. Bake 10 minutes at 450 then lower heat to 350 degrees and bake about 30 to 40 minutes longer, until topping browns and juices bubble.
- Allow pie to cool completely before cutting. Pie can be made a day in advance and warmed for serving.
P.S. You need this cookbook if you like homestyle, comfort food that makes your soul happy… so, yeah. Grab it here!