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4.2 from 5 votes
Boozy Whisky Apple Crisp is baked in a milkgalss Pyrex baking dish with sweet, buttery baked apples covered with a cinnamon oatmeal-cinnamon crispy top. Two servings are ready in dessert plates with ice cream on top.
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Boozy Whiskey Apple Crisp Recipe
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Try this heavenly Boozy Whiskey Apple Crisp Recipe for an exquisite harmony of flavors and textures to satisfy cravings for spirited delights.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
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’Driscolls 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’Driscolls Irish Whiskey
Instructions

  1. Preheat the oven to 350°F (180°C) and set aside a 9-inch (23cm) baking dish.

  2. 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.

  3. In the same bowl you use for the apples, make the crisp topping: Toss together the brown sugar, flour, cinnamon, and salt.

  4. 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.

  5. 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.
  6. Let cool for 20 minutes before serving with vanilla ice cream.
  7. 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.