What a perfect fall day! Today, I decided to put my apples to good use and make Bourbon Apple Cranberry Crisp. Apple crisp has always been one of my favorite desserts, but a few years ago I started adding the bourbon and cranberries and fell even more in love! The perfectly tart apples and cranberries and the sweet bourbon are the perfect pairing for the extra thick layer of crunchy goodness over the top. This dessert is best served warm out of the oven with vanilla bean ice cream or whipped cream, but spoonfuls have been know to go missing in the middle of the night, long after the crisp has cooled been put into the refrigerator!
Bourbon Apple Cranberry Crisp
- 12 cups apple — or about 8 large ,peeled and diced, I prefer honey crisp and granny smith apples
- 2 1/2 cups cranberry — fresh or frozen
- 1 1/2 cup sugar
- 1/3 cup flour
- 3 teaspoons cinnamon
- 1/2 tsp salt
- 2/3 cup bourbon (optional)
Oatmeal Crumb Topping
- 1 cup rolled oats
- 1/2 cup brown sugar — firmly packed
- 1/3 cup flour
- 1 cup butter — or margarine
Heat oven to 375. Grease 13×9 baking dish. In large bowl, combine all fruit mixture ingredients; toss to coat. Pour into baking dish. Don’t worry if it is close to the top, the fruit will cook down.
In small bowl, combine rolled oats, brown sugar and flour. Use pastry blender, fork, or hands and mix until crumbly and into gumball size pieces. (it doesn’t have to be perfect, just mostly together) Sprinkle topping evenly over fruit and bake at 375 for 60 minutes or until golden brown and apples are tender and start to bubble. Serve with ice cream, whipped cream or topping and enjoy!
Note: For an easy entertaining option, prepare the fruit mixture ahead and freeze. Thaw in fridge for 8 hours. Pour into greased baking pan and continue with the recipe.