Boozy apple crisp

For the original cooking column, see the blog entry here


Streusel topping

1/2 cup (1 stick) melted butter
3/4 cup packed brown sugar
1 cup whole wheat flour
1 cup oats
1+ teaspoon ground cinnamon
1+ teaspoon ground/powdered ginger

The apple filling

Optional: 1 stick (1/2 cup) unsalted butter
1 teaspoon to 1 tablespoon vanilla extract
6 medium-sized Granny Smith apples to 5 pounds, cored and very thinly sliced
1/3 to 1/2 cup dark brown sugar
1+ tsp. cinnamon
1+ teaspoon ground/powdered ginger
1/4 cup spiced rum
1/4 cup brandy


Preheat oven to 350 degrees F. Grease a 9×13 pan.

Peel the apples if desired. Cut the apples into very thin slices.\

Melt the butter for the streudel topping. In a medium-large bowl, mix the bottom’s melted butter, brown sugar, flour and, if using them, spices. Mix in the oats.

Place the apple slices, the 1/3 to 1/2 cup brown sugar, cinnamon and liquor in a very large bowl and toss to combine.

Take 1/2 cup of the streudel topping and mix it into the apples.

Pour the apples into the greased pan.

Cover the apples with the rest of the streudel mixture and lightly pat down.

Either put the pan on a baking sheet, or put it directly in the oven, and bake for 50 minutes to 60 minutes (an hour).


The apple crisp is not the best ever, it it’s OK.


(Recipe adapted from the Ambitious Kitchen, “The best apple crisp you’ll ever have.”)

See, use, whatever you want, because all the photos are here on Flickr.


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