Apple Crisp with Irish Cream
- Yield: 6 to 8 servings
- 1stick cold unsalted butter, cut into pieces
- 2pounds apples
- 2tablespoons fresh lemon juice
- 1cup packed light brown sugar
- 1cup all-purpose flour
- 1tablespoon Irish whiskey
- 1teaspoon cinnamon
- 1/4teaspoon cardamom
- pinch salt
- 1/4cup Irish oatmeal
- 1/4cup toasted, chopped walnut pieces
- Irish Whiskey Cream:
- 1cup heavy cream
- 1tablespoon sugar
- 2tablespoons Irish whiskey
- Preheat the oven to 375 degrees F. Lightly butter an 11-x-7-inch baking pan and set aside.
- In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the apples, lemon juice, 1/2-cup of the brown sugar and 1 tablespoon of the flour. Stir well and cook for 5 minutes. Add the whiskey, cinnamon, cardamom and salt, stir well, and cook for 1 minute. Remove from the heat.
- In a large bowl, combine the remaining flour, oatmeal and remaining 1/2 cup of sugar. Add the remaining 5 tablespoons of butter, and with your fingers or a pastry blender, work the mixture until it resembles coarse crumbs. Add the walnuts and mix well. Place the apple mixture in the greased pan and sprinkle the crumb mixture evenly over the top. Bake until golden brown and bubbly, about 35 to 40 minutes. Serve hot with the Irish Whiskey Cream.
- To make the Irish Whiskey Cream: Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed. Yield: 2 Cups