A few weekends ago, my friend Karelle organizing an apple picking adventure for us and about fifteen of our closest friends. It was lovely to get out of the city for a day or two, and to have a chance to enjoy the fall weather – plus, I came back with about 20 lbs of apples to use.
Apple crisp is a staple in my house – it counts as breakfast, or so I’ve been told. But until recently, I hadn’t thought of adding bourbon, or vanilla beans, or brown butter. Luckily, thanks to stumbling across this blog post
I was able to step up my apple crisp game a bit…and I’m not kidding when I say it’s the best apple crisp you’ll ever have.
Bourbon Vanilla Bean Brown Butter Apple Crisp
For the topping:
1 1/2 cups oats
1 cup brown sugar
1 cup flour
1 stick (1/2 cup) unsalted butter – softened
2 tsp cinnamon
For the filling:
1 vanilla bean (seeds scraped out)
1 stick (1/2 cup) unsalted butter
6-8 medium sized apples
1/2 cup brown sugar
2 tablespoons bourbon
1) In a large bowl, combine the oats, brown sugar, flour, and cinnamon. Using your hands, add the butter and crumble until it’s a sandy consistency. Cover, and put in fridge.
2) Pre-heat the oven to 350 degrees. Butter a pan (9×9 works best) and set aside.
3) Peel, core, and thinly slice the apples. In a large bowl, combine brown sugar and bourbon, then add the apples and mix thoroughly.
4) In a medium sized sauce pan, melt the butter and add the seeds from the vanilla bean. Stirring constantly, brown the butter. Once it gives off a nutty aroma, remove from heat, and let cool.
5) Once cool, add the butter to the bowl with the apples. Add 3/4 cup of the topping mixture to the apples, mix well, and put in the prepared pan. Cover completely with topping – this will seem like a lot of topping to apple, ratio-wise, but trust me, it works.
6) Cook for 50-60 minutes, or until bubbling with a slightly brown tint on the top. Let cool slightly before eating, and for best results, serve with vanilla icecream.