By KRISTY CHONG
Maple Bourbon Apple Crisp
This twist on a classic favorite, this healthier apple crisp is made from wholesome ingredients, vegan and gluten-free!
Crisps are so simple, yet so delicious. They’re basically the more affluent dump cake with a satisfying crunchy layer that holds all the warm syrupy goodness below altogether.
I recently visited Zimmerman Farm in Bethel, Pennsylvania, with my mother-in-law, and it was the most beautiful day for apple picking.
The stalls were abundant with giant eggplant, bushels of peaches, apples and squash. Needless to say, we left with about 30 apples in the back of our trunk that weekend.
Those apples were the perfect blend of crispy, crunchy, tart and sweet.
Unlike many recipes that call for granny smith apples, I actually prefer making my apple crisps with either honey crisp or golden delicious apples because then you can cut the sugar in half and enjoy the sweetness of the natural sugar from the fruit.
How to Make Maple Bourbon Apple Crisp:
Start by preheating your oven to 350F. Cut up your apples (skin on is fine) and toss them in a large mixing bowl. Try to cut them approximately the same size so that they cook evenly.
Add maple syrup, bourbon, water and cinnamon into the bowl with the apples and toss to coat. Pour the apples into a 8×8 generously greased pan and allow the mixture to sit while we make the crumble.
For the crumble, (you can use the same bowl you just used) add in oats, almond flour, slivered almonds, cinnamon, salt, coconut oil, and maple syrup. Mix until well combined and gently press crumble mixture over the apples, covering the surface of the pan.
Bake for 45 minutes covering halfway through. It’s important to cover the pan halfway through or else the oats on top will burn! The top should be brown and crispy.
Stay tuned for my coconut whipped cream and coconut cream caramel recipes, which would be the perfect toppings! Enjoy!
Maple Bourbon Apple Crisp Recipe
For Apple Mixture
- 5 apples honeycrisp, granny smith, pink lady, golden delicious all work!
- 2 tbsp pure maple syrup
- 1 tbsp bourbon I used Bulleit Bourbon for this recipe
- 2 tbsp almond milk
- 2 tsp cinnamon
For Crumble Mixture
- ¾ cup old fashioned oats (I use certified GF oats for this recipe)
- ½ cup almond flour
- ½ cup pecans
- ¼ cup coconut oil or vegan butter
- ¼ cup pure maple syrup
- 1 tsp cinnamon
- pinch salt
For Apple Mixture:
Preheat oven to 350°F.
Combine all ingredients for the apple mixture together in a large bowl. Pour apples into a 8×8 inch pan and allow the flavors to sit while preparing your crumble mixture.
For Crumble Mixture
Combine all ingredients for the crumble mixture using the same bowl as the apples (less dishes, yea!) and mix thoroughly. Gently press crumble mixture over apples in your pan covering the surface.
Bake for 45 minutes, covering the pan halfway through. Make sure you cover the pan halfway through or else the crumble will burn. The crumble should be nicely browned when you cover.
Serve warm with a dollop of ice cream, whipped cream or yogurt! Store in an airtight container for five days or freeze for up to two months.
Alternative Sweeteners and Flours:
This recipe is vegan, gluten-free and dairy-free, but the recipe can be used with any of the following substitutes:
- any nut milk or dairy milk
- honey, white sugar or brown sugar
- butter or margarine instead of coconut oil
- any kind of nuts (pecans, slivered almonds, chopped walnuts, even peanuts would be great here!)
- all purpose flour or whole wheat flour
KRISTY CHONG is a self-taught home baker and cook with a background in documentary photography. She currently lives in Baltimore, Maryland, where she works out of her home studio creating food, developing recipes and styling photo shoots. Her recipes are inspired by her travels as well as culinary traditions brought on by friends and family. Her culinary mantra is to make recipes that inspire confidence in the kitchen and to make foods that are mostly nutritious, but always delicious. You can check out more of her recipes on her blog or on her Instagram page.
…Oct. 5, 2020