A boozy dessert on a Wednesday? Works for me!
I have humorously nicknamed this dessert – “Tipsy Beaver Apple Crisp”. Before you get your mind in the gutter, the beaver is an official Canadian emblem people!
If I had to choose my favourite fall dessert, it would have to be
pumpkin pie apple crisp. Okay, okay…I love pumpkin pie too but apple crisp is so much more complex with the warm, spiced layers of apple and all the delicious pockets of soft and crunchy crumble. Aaack…is it a crumble or a crisp? Technically, a crisp… Does it matter when it’s so delicious? “Crisps” contain oats, “crumbles” do not, but that was a bazillion years ago. Time has passed, lines have blurred, it’s all good. Have your crisp and crumble too!
While a classic apple crisp is incredible as it is, the addition of Amaretto liqueur and maple syrup make this a showstopper. The smell coming out of the oven…oooh my gawd…heavenly. Amaretto Maple Apple Crisp is incredible served fresh out of the oven (given a few minutes to cool) but I actually prefer to bake this the night before and reheat the day of serving. Much like a lasagna, this allows the flavors to intensify and the apple to absorb the maple and amaretto flavors. Yum!
P.S – Leftover apple crisp also gets bonus points for being a totally acceptable breakfast dish. I’ll just turn away while you add a scoop or two of french vanilla ice cream.
enjoy | liz | xo
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 cup brown sugar
- 2 cups old-fashioned rolled oats
- 1 1/2 cups (1-1/2 sticks) unsalted butter, cold, cut into small cubes
- 4 tbsp all-purpose flour
- 5 pounds (approx. 6) Honeycrisp apples, peeled, cored and chopped into 1/2" chunks (or other preferred apple)
- 1 tsp cinnamon
- 1/2 cup granulated sugar
- 1/3 cup Amaretto liqueur
- 1/3 cup real maple syrup
- Preheat oven to 375F and grease a 13x9-inch baking dish.
- In a medium bowl mix together 1 cup of flour, salt, brown sugar, and rolled oats. Using your hands, toss the butter in the flour mixture. Squeeze the mixture until all butter is incorporated and large clumps form. Set aside.
- In a large bowl filled with the cut apples, sprinkle the 4 tablespoons of remaining flour, cinnamon, and granulated sugar. Gently toss to evenly coat. Add Amaretto and maple syrup, combine until thoroughly mixed. Pour apple mixture into baking dish and spread evenly. Take topping mixture and crumble evenly over apples, gently pressing topping into corners and along the edges.
- Bake for 1 hour, rotating dish halfway through baking, until golden and bubbling. Let cool for 15-20 minutes before serving. If you can!
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