Description
Decadent and Delicious. But not Difficult. Totally worth the time and effort!
Ingredients
Scale
Filling:
- 6 cups honeycrisp apples (6 large or 8 small), peeled and cut into pineapple chunk sized pieces
- 1/4 cup apple cider reduction
- 1/2 lemon, juiced (2 Tbsp, or so)
- 1/2 cup raw cane sugar
- 1 tsp cinnamon
- 1/4 tsp allspice
-
Topping:
- 2 cups gluten free oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- fresh nutmeg
- 1 stick butter (8 Tbsp), melted
-
Reduction:
- 6 cups apple cider
- 1 cinnamon stick
- 4–6 whole cloves
- 2 whole allspice
-
Bourbon Sauce:
- 1 – 1 1/2 cups apple cider reduction, plus liquid drained from apples
- 4 Tbsp butter
- 1/4 cup heavy cream
- 3 Tbsp bourbon
Instructions
- Reduction – Pour apple cider into heavy stockpot, along with cinnamon stick, cloves, and allspice. Simmer until reduced to about 1 1/2 cups, which takes almost an hour.
- Filling – While reducing the cider, toss prepared apples with raw sugar, cinnamon, allspice, and lemon juice. Allow them to sit for about an hour.
- Topping – Prepare topping by mixing the oats, brown sugar, cinnamon and melted butter together.
- After about an hour, pour apples into a colander over large saucepan, and allow all to drain. Pour apples into a sprayed 8×8” pan. Spread topping evenly over the apples, and grate some fresh nutmeg over the top. Bake in a 350 degree oven for 50-60 minutes.
- Bourbon Sauce – While apple crisp is baking, return all the juices and apple cider reduction to a rolling boil. Whisk in butter and cream. Allow to boil for 2 minutes, then remove from heat. Stir in bourbon. Allow to cool somewhat before serving over pieces of apple crisp. (This is not a thick sauce — if you really want it thick, whisk in 1 Tbsp cornstarch to the cold cream before adding it to the reduction. As it boils, the sauce will thicken.)
