Bourbon Apple Crisp | Alpha-Bakery Series




Bourbon Apple Crisp

Original streusel topping recipe from The Butter Book

Original apple crisp recipe from King Arthur Baking


Prep Time: 15-20 minutes

Bake Time: 60 minutes

Yield: Serves 9-12


Ingredients


Filling

3 lbs. (9 cups sliced) whole Granny Smith apples

¼ cup (57g) apple cider

½ cup (100g) brown sugar

2 tablespoons (28g) unsalted butter, melted

1 tablespoon bourbon

1 ½ teaspoons Chinese five spice, or ground cinnamon

1 tablespoon vanilla extract

3 tablespoons (21g) all-purpose flour

¼ teaspoon fine sea salt

Streusel Topping

½ cup (100g) unsalted butter, room temperature

½ cup (100g) granulated sugar

1 cup (100g) all-purpose flour

½ cup (50g) almond meal

2/3 cup (70g) rolled oats

1 ½ teaspoons (7g) fine sea salt

1 tablespoon + 1 teaspoon (15g) apple cider

Directions


1| For the streusel. In a stand mixer with the paddle attachment, combine all the ingredients expect the apple cider. Mix on low speed for 30 seconds. Add in the cider and mix for another 15 seconds or until the mixture begins to crumble. Transfer to a baking tray lined with parchment paper and refrigerate uncovered until firm.


Preheat the oven to 350 degrees F. Grease a 9x9 square cake pan and set aside.


2| For the filling. In a large bowl, mix the sliced apples, apple cider, brown sugar, melted butter, bourbon, Chinese five spice, vanilla extract, all-purpose flour, and sea salt until the sugar and spices are evenly combined. Transfer apples to the baking dish.


3| Top the apples with the prepared streusel in an even layer. Set the cake pan on a baking sheet lined with parchment paper to catch any potential drips. Bake the crisp for about 60 minutes or until bubbling and the top is golden brown. Allow to cool at least 20 minutes before serving.



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