Carmel Bourbon Apple Crisp

Food.

There is nothing better when you realize you have all the ingredients in your home to make something yummy and unexpected.  I bought apples for dipping in caramel last week for a ladies night and didn’t use them because of this wonderful bug that has been going around.  So, when unpacking this weeks groceries, I noticed about six apples that needed to be used before they went into the trash.  Throwing food away makes me feel terrible, so those apples had to be used.  

I really was not in the mood for going out to get more items at the food store since I had just gone, so I turned to my mother’s trusty go-to dessert, apple crisp.  Apple crisp is delicious, but I wanted it a little bit different, so when I came upon the recipe for these shooters by The Boys Club, I was in. With caramel in the cupboard, why not use that as well?

The crisp was made in a casserole dish instead of the shooters and used bourbon instead of rum because in this home we like bourbon better.  No matter the liquor or the dish, this is a recipe to make your stomach and sweet tooth happy.

Carmel Bourbon Apple Crisp

Adapted from The Boys Club Apple Crisp Shooters

Filling

6 baking apple (Granny Smith and Gala)

1 ½ ounces bourbon

1 tablespoon all purpose flour

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon all spice

4 tablespoons granulated sugar

Topping

8 tablespoons flour

3 tabelspoons granulated sugar

3 tablespoons brown sugar

½ teaspoons cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

4 tablespoons oats

4 tablespoons walnuts

4 table spoon chilled butter

• Preheat oven to 350° F.
• Peel, cut and chop the core out of the apples. Then just chop the apple slices into chunks.
• Combine the apples with the bourbon, sugar, flour, and spices. Mix until all the ingredients are thoroughly combined.
• Pour the apple mixture into the bottom of a greased casserole dish.
• In a small bowl, combine the flour, sugars, spices, salt, oatmeal, walnuts, and cold butter that has been cut into small pieces.
• Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture resembles course crumbs the size of peas.
• Top the apple pie filling with the topping mixture. 
• Bake 30- 40 minutes until the apples are cooked and bubbly.
• Serve warm with melted caramel on top.

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