Description
Smoked Bourbon Apple Crisp is a comforting and flavorful dessert that combines tender, bourbon-infused baked apples with a crunchy oat and brown sugar topping. Prepared in a cast iron skillet and smoked or baked to perfection, this crisp offers a delightful smoky twist on the classic apple dessert, ideal for cozy gatherings or special occasions.
Ingredients
Filling
- 3 pounds apples, peeled, cored, and sliced
- 2-3 tablespoons (30-45g) bourbon or lemon juice
- 1 tablespoon (13g) pure vanilla extract
- ¼ cup (34g) all-purpose flour
- 1 tablespoon (8g) ground cinnamon
- ½ cup (110g) packed brown sugar
Topping
- 1 ½ cups (150g) old-fashioned oats
- 1 cup (136g) all-purpose flour
- 1 cup (220g) packed brown sugar
- 1 tablespoon (8g) ground cinnamon
- 1 tablespoon (13g) pure vanilla extract
- 1 cup (227g) salted butter, softened (if using unsalted butter, add ⅛ teaspoon salt)
- 1-2 tablespoons (15-30g) bourbon (optional)
Instructions
- Prepare Equipment and Pan: Preheat your smoker or oven to 350°F (175°C). Grease a 12-inch cast iron skillet or pie pan thoroughly with butter and set aside to prevent sticking.
- Prepare Apples: Peel, core, and slice the apples into ⅛-inch slices. To prevent browning, squeeze lemon juice on the slices if needed, then discard it before mixing. Combine the sliced apples with bourbon (or lemon juice), vanilla extract, flour, cinnamon, and brown sugar in a bowl, ensuring even coating.
- Make the Topping: In a large bowl, whisk together the old-fashioned oats, flour, brown sugar, and cinnamon. In a separate small bowl, blend softened butter, bourbon (if using), and vanilla extract. Add the butter mixture to the dry ingredients and mix by hand or with a hand mixer until crumbly pieces form.
- Assemble the Crisp: Pour the apple filling evenly into the prepared skillet. Gently crumble the topping over the filling evenly, making sure to cover all edges without pressing down.
- Bake: Place the skillet in the smoker or oven and bake for 45-50 minutes, until the apple filling bubbles visibly and the topping turns a deep golden brown. Monitor carefully as the topping’s color may be deceptive due to its brown sugar content. If browning too quickly, reduce the temperature slightly or tent with foil (note that tenting reduces smoke absorption).
- Cool and Serve: Allow the apple crisp to cool for at least 30 minutes before serving. Best enjoyed warm with vanilla ice cream or fresh whipped cream.
- Storage and Reheating: Store leftovers covered in the refrigerator for 3-5 days. Reheat in the oven or on the grill at 350°F for 10-15 minutes before serving.
Notes
- The recipe is designed for a 12-inch cast iron skillet; if using smaller pans, reduce the apple quantity or divide the mixture.
- If apples brown during preparation, lemon juice can be used to prevent discoloration but must be discarded before mixing the other filling ingredients to maintain flavor balance.
- Using a smoker adds a rich, smoky flavor but the crisp can be baked in a conventional oven as well.
- Tenting with foil while baking protects the topping from over-browning but reduces smoke infusion.
- For a non-alcoholic version, substitute bourbon with extra lemon juice.
- Butter should be softened to ensure easy mixing with dry ingredients for the topping.
