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Bourbon Apple Crisp

Bourbon apple crisp pairs tender, cinnamon-coated apples with a buttery oat topping baked until golden brown. A splash of bourbon adds warmth, while the bubbling fruit makes this 9x9-inch dessert easy to serve by the spoonful.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 2.5 lb apples peeled, cored, and cut into 1/2-inch slices
  • 0.33 cup granulated sugar
  • 2 tbsp bourbon
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.25 tsp kosher salt
For the crisp topping
  • 0.75 cup all-purpose flour
  • 0.75 cup old-fashioned rolled oats
  • 0.5 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt
  • 6 tbsp unsalted butter cold, cut into small cubes

Equipment

  • 1 9x9-inch baking dish

Method
 

Prepare the apple filling
  1. Heat the oven to 350°F.
  2. Grease a 9x9-inch baking dish.
  3. In a large bowl, toss the apples with the granulated sugar, bourbon, lemon juice, cornstarch, cinnamon, and salt.
  4. Spread the apple mixture in the prepared dish.
Make the crisp topping
  1. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and salt.
  2. Work in the cold butter with your fingertips until the mixture forms coarse crumbs.
Assemble and bake
  1. Scatter the topping evenly over the apples.
  2. Bake for 45 to 55 minutes, until the topping is golden brown and the apple filling is bubbling around the edges.
  3. Let the crisp rest for at least 15 minutes before serving.

Notes

For the best coarse crumb topping, work the cold butter in with your fingertips and stop when crumbs form. Store covered in the refrigerator for up to 4 days; freeze yes, tightly wrapped, for up to 3 months. For a gluten-free swap, use a gluten-free flour blend and certified gluten-free oats.