Whiskey Infused Apple Crisp with Nutmeg Whipped Cream and salted caramel sauce
As part of our patriot’s day celebrationhttps://onlycumin.com/happy-patriots-day/, we offer this recipe for Whiskey Infused Apple Crisp. They say nothing is more American than Apple pie. But, our patriots didn’t have time to fold and roll out dough. Plus, they needed a bigger sugar rush to get the energy to fight the redcoats. Apple crisp is a more rustic version of an apple pie. It has a crispy top and a gooey inside. It is more free form (just like our patriots).
Apples were plentiful in Massachusetts in the spring of 1775. So, they would make a perfect celebratory dessert for Patriot’s day. You can substitute all kinds of fruits for different types of crisps. You can even mix berries. I wanted this one to be a basic classic dessert with just the right amount of runny and crisp. Plus, the whiskey gives is a time tested punch. You could use brandy as well. Think Calvados. But whiskey is what made the Irish what they are today and leads to some good fighting, so, let’s go with that.
Whiskey Infused Apple Crisp with Nutmeg Whipped Cream
Ingredients
- 2 Lb peeled, cored, and sliced apples Granny Smith work best
- 1/4 lb unsalted butter
- 1 cup sugar
- 1 Tbsp Ground cinnamon
- 1 tsp ground nutmeg
- 1/4 cup whiskey
- For the topping
- 1 cup AP flour
- 1/2 cup oats
- 1/4 Lb melted butter
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1/2 tsp kosher salt
- For caramel sauce
- 1 cup sugar
- 1 Tbsp whiskey
- 1/2 cup water
- 2 Tbsp Butter
- 1/4 tsp flaked sea salt
- For Whipped Cream
- 2 Cup heavy cream
- 2 Tbsp Powdered sugar
- 1 tsp Vanilla extract
- 1/2 tsp Ground nutmeg
Instructions
- Preheat oven to 400
- Make the caramel: Heat all ingredients in heavy pot, stirring frequently, and brushing down the sides until a thick caramel forms. When it gets good and syrupy, whisk in the butter to make it a bit creamy and sprinkle in sea salt.
- make the apples: Melt the butter in a heavy pan over high heat. Add the sugar and blend until a pseudo-caramel occurs. Add in the apples and stir. Get a little color on them.
- Splash in the whiskey and cook down. You can flame this to burn off the alcohol or cook over a lower heat to let it evaporate.
- Add in the spices and stir well to mix.
- make the topping:Melt the butter. While that is melting, mix all the dry ingredients in a bowl. Pour in the butter and mix well to make an evenly distributed streusel topping.
- Spray a bake proof casserole dish or baking pan with pan spray. You can do individual ramekins if you want as well. Put the apple mix in the receptacle and then top with the streusel.
- Bake for about 30 minutes until the topping has browned and crisped enough.
- While it is baking make the whipped cream by whisking heavy cream either by hand or a mixing bowl until it starts to thicken, but is still loose. Add in the sugar, nutmeg, and vanilla and continue whisking until soft peaks (the cream holds its shape. Don't over-whip or you will end up with butter.
- Check the crisp to make sure it is fully cooked. Remove from the oven and allow to coola bit, but not completely. Serve with the caramel saue and whipped cream.