• Home
  • Contact
  • PCO Privacy & Legal
  • Partner with Me

Pastry Chef Online

Dessert Recipes and Tutorials | Easy Dinner Ideas

  • Home
  • About
    • About PCO
    • Resource Page
  • Fundamentals
    • Basic Pastries
      • Pastry Basics: Ingredient Function (and Why It’s Important to Know)
      • All the Cake Mixing Methods in One Place. You’re Welcome!
      • PCO’s Must-Have Tools for Serious Bakers
    • Intermediate & Advanced
      • Pastry Variations
      • Restaurant Style
      • 17 Pro Kitchen Tips to Make You a Better Baker and Cook
  • Recipes
    • Delicious Thanksgiving Breads for Your Thanksgiving Table
  • Blog
  • Contact
Home » Cobblers, Crisps and More » Boozy Apple Crisp for #tbtfood

Boozy Apple Crisp for #tbtfood

Jump to Recipe

Love This? Please Share It!

  • Facebook
  • Twitter
  • Yummly
  • Email

I think there are two basic categories of throwback foods. There are the ones that are sort of horrifying that folks like to make fun of (Ham and Bananas Hollandaise, anyone?) And then there are the foods that, when we eat them, snap us back to a particular time and place and make us feel like a kid again. Apple crisp falls into the latter category.

I don’t recall my mother making many apple crisps, although she made a lot of apple pies. What she did make though was baked apples, which she would sometimes top with streusel. As the apple skin dulled in the heat of the oven,  the flavor of the apple itself intensified as its texture softened. What came out of the oven, all bubbling and buttery, was like a self-contained apple crisp, bright and mellow, soft and crunchy. A perfect little portion.

My friend Barb from Creative Culinary shared one of her family’s favorite crisps just the other day. Her Pikes Peak Spiked Apple Crisp calls for Grand Marnier and Amaretto along with citrus zest and a touch of cinnamon. It sounds just about perfect. I didn’t own everything called for in her recipe, so I went with what I had, choosing also to substitute some rolled oats for part of the flour in the streusel. Because who doesn’t want a big buttery oatmeal cookie with their spiked apples, right?

I also shot and edited a video of the whole crisp production, condensed into about a minute and a half. Please take a look, and pay particular attention to both  the dish I made the crisp in and the lovely acacia wood bowls and plates I used for serving. The lovely folks at Pacific Merchants sent them to me to take for a test drive, and I love them. The Enamour baker is very retro-cool and is a great size for a fruit crisp. It’s also a bit more elegant than your standard Pyrex, and it’s right at home on the dining room table. The acacia wood  bowls and plates are lightweight, smooth and just feel good in your  hand. They aren’t dishwasher-safe, but they wash up quickly and can air dry. Plus, they’re gorgeous, aren’t they?

boozy apple crisp

I used a combination of two Jonagold, two Honey Crisp and two Tango apples because I happened to see a display at the grocery store. Using 6 Granny Smiths or 3 each Granny Smith and Golden Delicious would work really well also.

I’m telling you all of this because in a couple of weeks, I’ll be doing a giveaway in conjunction with the lovely folks at Pacific Merchants. The winner will get a $75 gift card to use to purchase whatever they’d like at the Pacific Merchants website. Huzah! As well, all my readers will get a discount code to use at Pacific Merchants. No losers at all in this giveaway!

Consider the video both a short how-to for crisp making and a coming attraction for the giveaway.

Enjoy the crisp, the video and start deciding what you’ll get at Pacific Merchants!

Continue to Content
boozy apple crisp
What You'll Find in This Post Click to view ToC
1 Boozy Apple Crisp
1.1 Ingredients
1.2 Instructions

Boozy Apple Crisp

Yield: 9 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

An easy-to-make apple crisp with a touch of alcohol to bring out all the flavor. This fruity dessert is hard to stop eating!

Ingredients

For the Apples

  • 6 medium baking apples, (2-3 different varieties is nice, but use what you like)
  • 2 Tablespoons each Grand Marnier and Frangelico
  • 1 Tablespoon granulated sugar, (I used Sugar in the Raw)
  • 1/2 teaspoon apple pie spice, (cinnamon/nutmeg/allspice)
  • healthy pinch of salt

For the Streusel

  • 1 cup dark brown sugar, (does not have to be packed down, just scooped and leveled)
  • 1/2 cup all purpose flour
  • 1/2 cup toasted hazelnuts, , chopped finely (optional)
  • 1/4 cup rolled oats
  • heavy pinch of salt
  • 1/4 teaspoon apple pie spice, (cinnamon/nutmeg/allspice)
  • 1/2 cup butter, , softened

Instructions

For the Apples

  1. Peel, core and slice apples into about 1/4" slices and put in a 2 quart baking dish.
  2. Add the rest of the ingredients and toss everything together evenly.

For the Streusel

  1. Combine all the ingredients in a bowl.
  2. Work the butter in with a pastry blender or your fingers until no longer sandy but almost like cookie dough.
  3. Break the streusel up into small pieces and spread evenly on top of the apples.

To Bake

  1. Preheat your oven to 350F and put a rack in the middle position.
  2. Bake the crisp for 45 minutes to an hour, or until the streusel is nicely browned and the juices are bubbling.
  3. Let cool slightly before serving. Top portions with sour cream (my preference), slightly sweetened whipped cream or vanilla ice cream, depending on how sweet you like things.
© onlinepastrychef
Cuisine: American / Category: Cobblers, Crisps and More

In case you’re wondering why there are no gorgeous photos of my apple crisp, it’s because it’s gone. Yes, I made it yesterday. And yes, it’s gone. All of it. When I make some more, if I can contain myself I promise to photograph it. For now, you’ll just have to make your own boozy apple crisp and see for yourself!

Thank you so much for spending some time with me today. Have a lovely day. And make some crisp.

 

Love This? Please Share It!

  • Facebook
  • Twitter
  • Yummly
  • Email

Filed Under: Cobblers, Crisps and More, Feature, Recipes, Throwback Thursday Food

« Previous
Next »

Welcome!

I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.

What Others Are Saying...

  1. Barbara | Creative Culinary says

    October 16, 2014 at 8:14 pm

    So glad you loved it too Jenni; not kidding; simply one of the best desserts EVER. But then I think booze amps of the flavors of baked goods in general without really adding a boozy taste. Jamie has teased me for years and now you see where she’s going lately right?

    It’s a club and you are now a member. I need to think of a name. Barb’s Boozy Baking Babes. Who cares if there is another similar group. They do not do booze. 🙂

    Reply
    • Jennifer Field says

      October 17, 2014 at 12:26 pm

      Man, you really weren’t kidding. It is fabulous on all levels. And now, sadly (ha!), I will have to make another so I can post some photos! =)

      Reply
  2. Brooks says

    October 16, 2014 at 10:29 pm

    I’m with Barb for a new group―Barb’s Boozy Baking Babes! I love it when friends inspire friends, and your crisp is a lovely as can be. So good to see you on video again. Keep ’em coming.

    Reply
    • Jennifer Field says

      October 17, 2014 at 12:27 pm

      Oh, Brooks, you are such a Babe! =) Make this guy and put a Brooksy spin on it. You will be so happy!

      Reply
  3. Carol at Wild Goose Tea says

    October 17, 2014 at 1:04 am

    Crisps do take me backward to home and Mom and flat out good memories. I am impressed with your version. The hazelnuts in the streusel is a grand idea. One of my favorite nuts for taste. The Grand Marnier in the apples is another wonderful addition. I can’t wait to make it.

    Reply
    • Jennifer Field says

      October 17, 2014 at 12:27 pm

      I think you will be thrilled with the results! I literally could not stop eating it. =)

      Reply
  4. RAB says

    October 17, 2014 at 10:50 am

    I’ve been on an apple kick lately – and will stagger right along with Barb and Brooks into the Boozy Baking Babes! I think this might be dessert tonight – need a happy place and the kitchen seems like a good direction!

    Reply
    • Jennifer Field says

      October 17, 2014 at 12:29 pm

      Yes, be a Babe, Ruth Ann! Huzzah! And let your fellow babes know how you enjoyed it! (And I highly recommend going to Food Lion and grabbing 2 each Jonagold, Honey Crisp and Tango apples. I am telling you–symphonic! =)

      Reply
  5. movita beaucoup says

    October 18, 2014 at 8:06 am

    KITTENS! Love the cameos. (And the Pacific Merchants’ products look gorgeous!)

    Reply
    • Jennifer Field says

      October 21, 2014 at 7:42 am

      Aren’t they sexy?! I’m very excited about the giveaway! And to clarify, the plates and such are sexy. *Not* the kittens. Just so we’re clear, MB!

      Reply
  6. Marly says

    October 18, 2014 at 10:19 am

    I’m all for a little booze in my baking – does that make me part of the group too? Boozy Apple Crisp – yes!!

    Reply
    • Jennifer Field says

      October 21, 2014 at 7:41 am

      Of course it does! The more the merrier, Marly! Welcome to the Boozy Sisterhood. =)

      Reply

Join the Conversation Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jenni Field

Hi! I’m Jenni, and I will teach you the “whys” behind the “hows” of cooking and baking. Once you learn those fundamentals, you’ll be more relaxed and more creative in the kitchen. Let me help you be fearless in your kitchen! Read more about me on my About Page.

Search Me!

Recipe Categories

categories

Affiliate Partner

Paid Partnership: If you sign up for a fun Craftsy cooking or craft class, I earn a small commission. Your price is unaffected

As Featured In:

collage of logos of publications Pastry Chef Online has been featured in

Copyright © 2021 Pastry Chef Online
Designed with by Triple Latte Design

Copyright © 2021 · Pastry Chef Online on Genesis Framework · WordPress · Log in