Spiked Caramel Bourbon Apple Crisp...

Happy Monday and Happy Veteran's Day! Hope you all had a chance to thank a veteran for their service! Liam and I have spent the entire day with Boo and his brother Brent, Liam calls him "Uncle Brent". Its really sweet because Liam doesn't call anyone "uncle" and Brent is super sweet with him and treats him like a nephew. We are truly blessed!

This past weekend was spent having a Girl's night out at the Rhianna concert. It was a blast, I had a great time hanging out with my favorite girls. We all had a great time, thank you Kim for inviting me along!!!

I have a great recipe for Thanksgiving. It can be made in parts, and also made ahead of time; saving you time. I personally like it plain and served warm, but you can serve it with vanilla ice cream or whipped cream.

Crisps are a great alternative to traditional pies, since you don't have to fuss with pie dough. And like i said previously each component can be made separately and thrown together right before serving. 

This recipe is good with peaches too, it can be used all year long. I love the crunchy crisp pieces and the thick gooey caramel that is at the bottom of the pan. Personally I like my apples to have a little bit of crunch to them, not a fan of mushy apples. I cook them half way through on the stove and finish it up in the oven. 

This will probably make it to Thanksgiving this year along with my favorite pumpkin pie. 

Do you have your Thanksgiving menu planned?

Spiked Caramel Bourbon Apple Crisp

yields 1-9 inch crisp

Apple Filling:

8 apples, 4 Gala and 4 Granny Smith (peeled, cored, and sliced)

2 Tablespoons Fresh Lemon Juice

1/4 Cup Sugar

3 Tablespoons Flour

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1/8 teaspoon Sea Salt

1 Tablespoon Vanilla

1 Cup Water

1/4 Cup Cinnamon Bourbon (optional)

1 Tablespoon Unsalted Butter

Peel, cored, and slice apples.

Toss apples with lemon juice, flour, and spices.

Heat large pan on medium heat, add apples and water and cook until desired tenderness.

Add more water if needed, I prefer a bubbly consistency. 

Add bourbon if using and cook for another 2 minutes.

Turn heat off and add butter. 

Crisp Topping:

3/4 Cup Dark Brown Sugar

3/4 Cup Light Brown Sugar

1 1/2 Cup All Purpose Flour

1 Cup Oats

1 1/2 teaspoons Cinnamon

1 teaspoon Nutmeg

6 ounce Butter, cubed 

Preheat oven to 350º F.

Mix all dry ingredients together.

Cut butter into flour until resembles peas.

Spread onto sheet pan and bake in preheated oven for about 10 minutes, stirring half way through.

Cool and break up into pieces. 

Assembly:

In a pie dish, pour prepared apple mixture, top with crisp topping, and bake in 350º oven for about 10 minutes until bubbly. 

Serve warm.