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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Boozy Whiskey Apple Crisp Recipe gives you a warming, heavenly-scented dessert of juicy whiskey-spiked apples beneath a crunchy, oat-y crisp topping. Irish whiskey and apples are a lovely autumn combination that’s as cozy as a favorite sweater. The sweetness of brown-sugared apples is balanced by the smokey, smooth whiskey, and the crisp topping benefits from a wee drop as well! This lovely crisp is a snap to put together and bakes up much quicker than a pie, so it’s perfect for a weeknight treat, or a spur-of-the-moment party, and it’s a great dessert choice for Thanksgiving too.
I’m proud to say there’s a connection to the much-loved O’Driscolls Irish Whiskey used in this apple crisp recipe and in this lovely O’Driscolls Irish Whiskey Cake. My cousin, Michael J. Stafford is the managing director of Stafford Bonded in my hometown of Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr). Michael has chronicled the history of the Stafford family in Wexford beautifully on the Stafford Bonded website. O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather, a true inspiration and a great storyteller who recently passed away at 104. You will understand the inspiration when you hear Diarmuid talk of the O’Driscoll family.
Table of Contents
- What is Boozy Whiskey Apple Crisp?
- Tools You Need to Make Boozy Whisky Apple Crisp
- Key Ingredients and Why
- How to Make Boozy Whiskey Apple Crisp
- Can I Make Boozy Whiskey Apple Crisp in Advance?
- How to Store Boozy Whiskey Apple Crisp
- Gemma’s Pro Chef Tips
- More Whiskey-Infused Recipes
What is Boozy Whiskey Apple Crisp?
- Boozy Whisky Apple Crisp is a baked fruit dessert enhanced by O’Driscolls Irish Whiskey. It features sweet, buttery baked apples covered with a cinnamon oatmeal-cinnamon crispy top.
- I grew up baking apple desserts with my Mum. In fact, they were the first recipes I learned to make on my own!
- Fruit desserts with streusel toppings such as Irish Apple Cake or with crumble topping such as Apple Crumble have been popular in Europe for hundreds of years. Fruit crisp recipes first appeared in American cookbooks in the early 20th century.
Tools You Need to Make Boozy Whiskey Apple Crisp
- 9-inch (23 cm) baking dish
- Apple peeler or knife
- Mixing bowl
- Measuring cups and measuring spoons
- Pastry blender (optional)
Key Ingredients and Why
Granny Smith Apples
- Granny Smiths are definitely my preference, as they are tart, tangy, and mildly sweet, and are crisp and won’t go mushy.
- Bramley apples will be your go-to cooking apples in Ireland or the UK, They are very sour to eat but work beautifully in baking, such as Apple Crumble.
- Fun fact: Granny Smiths were first grown near Sydney, Australia by Maria Ann Smith (known in the neighborhood as “Granny”). Legend has it that the first tart green crop resulted from a cross between a crab apple and a cultivated apple.
- Jonagold, Golden Delicious, and Honeycrisp apples will also work here.
- O’Driscolls Irish Whiskey balances out the sweetness of the brown-sugared apples and adds its own special warm, smokey, slightly vanilla-caramel flavor.
- What’s more, Irish whiskey is famous for having a smoother flavor than bourbon or Scotch whiskey.
- Not only does whiskey add its special distinctive flavor to this baked custard recipe, but it also elevates these other luscious dessert recipes: O’Driscoll’s Irish Whiskey Cake Recipe, Homemade Irish Cream with O’Driscoll’s Whiskey, O’Driscoll’s Irish Whiskey Chocolate Mousse Recipe, Sweet and Boozy Peach Whiskey Jam Recipe, and No-Churn Irish Cream Ice Cream.
Dark Brown Sugar
- Dark brown sugar sweetens the baked apples and the topping and also helps the topping get crispy.
- With nearly twice as much molasses as light brown sugar, dark brown sugar gives a bolder, deeper flavor and more moisture as well.
- Check out my How To Make Brown Sugar Recipe, and you’ll never run out.
Cinnamon’s distinctive spicy-sweet, warm flavor enhances apple flavor. And the aroma of cinnamon-baked apples is the very essence of autumn!
The tartness of lemon juice complements the sweetness of the brown-sugared apples and adds a note of brightness. Don’t skip it!
Just like lemon juice, salt is essential for bringing out the flavors of the apples and the topping.
- Butter cooks with the apples, whiskey, and brown sugar to create a silky, sweet syrup.
- Butter blends with the oats, flour, and brown sugar to form the irresistible chunky, crispy top.
Old-Fashioned Rolled Oats
- Old-Fashioned Rolled Oats Boozy Whiskey Apple Crisp a deliciously hearty texture that’s a lovely contrast to the tender apples. It stands up nicely to any ice cream or whipped cream topping as well.
- Old-Fashioned oats are less processed than quick oats. They take longer to cook but keep their shape and chew better.
- Learn about the different types of oats in Baking with Oats: A Complete Guide.
How to Make Boozy Whiskey Apple Crisp
- Make the apple mixture: Toss peeled, cored, sliced apples with whiskey, brown sugar, flour, cinnamon, lemon juice, vanilla extract, and salt. Add to baking dish.
- Make the topping: Stir brown sugar, flour, cinnamon, and salt with a fork and use a pastry blender or your fingers to cut or rub in the butter. Add oats and whiskey.
- Assemble and bake: Cover the apple mixture with the topping and bake at 350°F (180°C) for 45 minutes, until the apples are tender and bubbling and the topping is golden brown.
- Serve: Let the crisp cool for 20 minutes. Serve warm.
Can I Make Boozy Whiskey Apple Crisp in Advance?
- Boozy Whiskey Apple Crisp is best eaten on the day is baked, but you can get ahead by putting it together and refrigerating for up to two days, or freezing it for up to two weeks.
- Bake straight from the fridge or freezer, for 50 minutes to 1 hour, until the fruit is bubbling and the topping is crisp and golden brown.
How to Store Boozy Whiskey Apple Crisp
- Let the crisp cook completely before refrigerating to minimize sogginess. Loosely cover and refrigerate for up to two days.
- Reheat at 350°F (180°C) for 10 minutes.
Can I make this dessert alcohol-free?
Yes, you can make this dessert alcohol-free. Simply leave the whiskey out of the recipe if you wish and you don’t have to make additional changes.
Can I make Boozy Whiskey Apple Crisp gluten-free?
Yes, you can make Boozy Whiskey Apple Crisp gluten-free. Just use a gluten-free all-purpose flour such as King Arthur Gluten-Free AP Flour in the apple mixture and the topping.
Why isn’t my topping crispy?
Be sure to use COLD butter when making the topping. That will ensure that it won’t melt straight away and that the crumbly texture will hold together.
Gemma’s Pro Chef Tips
- We like Granny Smith apples best for baking but you can use any variety that you prefer. Keep in mind that some apples will break down while baking and this will affect the texture.
- You can replace the whiskey and make it a bourbon apple crisp if you wish.
- If you prefer not to use alcohol, you can simply leave it out of this recipe or try my other Apple Crisp Recipe.
- If you like nuts, you can add ½ cup (2 ½ oz/71 g) of toasted, chopped nuts of your choice to the crisp topping.
- This would be delicious with homemade vanilla or dulce de leche ice cream and whipped cream or my Foolproof Creme Anglaise and Gemma’s Signature Salted Caramel Sauce.
More Whiskey-Infused Recipes
Boozy Whiskey Apple Crisp Recipe
For the Apple Whiskey Filling
- 2 lbs (32 oz/907 g) Granny Smith apples (about 5 medium apples)
- ½ cup (3 oz/85 g) dark brown sugar
- 2 tablespoons all purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons O’Driscoll’s Irish Whiskey
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Crisp Topping
- ⅔ cup (4 oz/115 g) dark brown sugar
- ½ cup (2 ½ oz/71 g) all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons (3 oz/85 g) butter, cold and diced
- ⅔ cup (2 oz/57 g) old fashioned rolled oats
- 1 tablespoon O’Driscoll’s Irish Whiskey
- Preheat the oven to 350°F (180°C) and set aside a 9-inch (23cm) baking dish.
- Peel, core and slice the apples ¼-inch (6mm) thick and toss in a medium bowl with the brown sugar, flour, cinnamon, whiskey, lemon juice, vanilla extract, and salt until evenly coated. Transfer to the prepared baking dish.
- In the same bowl you use for the apples, make the crisp topping: Toss together the brown sugar, flour, cinnamon, and salt.
- Cut the butter in with a pastry blender or rub in using your fingers until the mixture resembles coarse breadcrumbs. Lastly, mix in the oats and whiskey.
- Top the apples with the crisp topping and bake for about 45 minutes, until the topping is golden brown and the apples are tender and bubbling.
- Let cool for 20 minutes before serving with vanilla ice cream.
- This is best the day it is made but store any leftovers loosely covered in the refrigerator for up to 2 days. Reheat in a 350°F (180°C) oven for 10 minutes.