A Likely Lass

probably nothing of consequence

Cooking with alcohol – Southern Comfort Caramel Apple Crisp

southern comfort apple crisp

Baking has never been my Favorite Thing Ever. I like to cook well enough, but tend to like recipes that take some degree of technical intensity (and that take forever to make and use every dish I own). 

I make an exception, though, for cooking with any type of alcohol.

For instance, Boeuf Bourguinon soup… it takes forever, but tastes divine. It also includes alcohol. Tiramisu? Delicious, and includes alcohol. Beer can chicken… rum cake… dark beer chili… I could go on, but I think you get the point.

And what do you know – Sunday afternoon, I found myself in possession of six apples and a half a (small) bottle of Southern Comfort. I thought about making a simple apple crisp, but really, what isn’t better with alcohol? And I didn’t want a simple, comforting apple crisp. I wanted a crisp that makes you feel like you’re living on the edge. An apple crisp that makes you feel like you’re dating James Dean and George Clooney and neither of them know about each other.

Without further ado, I introduce: Southern Comfort Caramel Apple Crisp. 

This recipe is adapted slightly from a Pastry Queen recipe, Chef Mark’s Southern Comfort Apple Pie. 

Filling ingredients:

  • 5-6 apples (tart ones are good, but you can use what you have on hand)
  • 1/2 cup unsalted butter
  • 3 tbsp cinnamon (Vietnamese cinnamon if you have it, but use what you have)
  • 2 tbsp pumpkin pie spice
  • 1/2 cup Southern Comfort liquor
  • 1 cup sugar
  • 1 tbsp flour
  • 1/2 cup heavy whipping cream

Heat the oven to 350 degrees.

Peel, core, and cut up your apples, you want them roughly cubed. Melt the butter in a skillet heated to medium-high until foamy. Add the apples. Let them brown up a couple of minutes, then add your spices. When the apples are slightly soft (about 5 minutes), remove and place in a baking dish. Add the Southern Comfort to the liquid left in the pan, and simmer until alcohol is mostly burned off, about five minutes. Add the cream slowly while stirring, and let it simmer another 5-10 minutes, until slightly thicker. Remove from heat, add flour and stir until thickened. Pour over the apples in the dish.

Crust:

  • 1 cup quick cooking oats
  • 1 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 1 tbsp pumpkin pie spice
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup butter, melted.

Mix all the dry ingredients in a bowl, then add the melted butter and combine well. It will be a somewhat dry mix. Sprinkle over the apple mixture in your dish until completely covered.

Bake for 45 minutes at 350 degrees. Remove from oven and let cool 10-15 minutes, then serve with whipped cream or vanilla ice cream. Wait for people to become faint with pleasure, then apply smelling salts so they may eat more apple crisp.

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