I have several fruit crisp recipes…but this one is different, yet again.  We’re lucky to be able to use the apples from our yard, but I think the key to this one is the large pan…the fruit to crisp ratio is high, and then it’s topped with bourbon cream!  I found this on the Food Network site – enjoy!

Apple Maple Crisp (with Bourbon Cream)

Filling

6 large, tart apples, peeled, cored and diced (about 3 lbs.)

1/4 c. flourApple Maple Crisp (with Bourbon Cream)

1/2 c. brown sugar

1 T. lemon juice

1/4 c. maple syrup

Topping

1 c. flour

3/4 c. brown sugar

1/4 t. EACH cinnamon AND salt

1/2 c. cold butter, cut into pieces

1/2 to 1 c. chopped pecans

Bourbon Cream

1 c. whipping cream

1/4 c. icing sugar

1 T. bourbon

Preheat the oven to 350 and butter a 9 x 13 casserole.  In a large bowl, use a spatula to combine all of the filling ingredients, making sure that the apples are well coated, then scrape it all into your prepared casserole.

For the topping, using your food processor is quickest.  Pulse the flour, brown sugar, cinnamon and salt together a couple of times, then pulse in the butter until the mixture forms pea-sized lumps.  Add the pecans and pulse a couple more times.  (I actually made this several hours ahead and just covered it and put it in the fridge – I’m sure you could also keep a batch in the freezer!).  Sprinkle the topping evenly over the apple mixture and bake the crisp for about 45 minutes until it’s nicely browned and bubbling.  Allow it to cool for a bit if serving immediately.

For the cream – beat the whipping cream until it starts to thicken, then add in the icing sugar and bourbon and continue to beat until soft peaks form.  I used my electric mixer and I also made this ahead and had it in the fridge.

Serve up your crisp (preferably warm) in large bowls with a big spoonful of cream – a really great way to celebrate fall with some of your favorite people!

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