Apple Crisp with Beam-Infused Cream
Serves: 4 to 6
Apple partners beautifully with bourbon so, for this delicious dish, we’ve tripled it up by adding Jim Beam® Bourbon to the apple filling, the crisp topping, and the vanilla cream for drizzling. If you prefer, you can make this with Jim Beam® Honey instead, for a slightly sweeter taste.
Ingredients:
For the topping
½ cup pecans
½ cup rolled oats
1 cup all-purpose flour
1 teaspoon ground cinnamon
Small pinch of salt
½ cup (1 stick) unsalted butter, diced
½ cup light brown or turbinado sugar, plus 2 tablespoons for sprinkling
2 tablespoons Jim Beam® Bourbon or Jim Beam® Honey
For the filling
1 ¾ lb. apples (approx 3-4), peeled and cored
¼ to ½ cup superfine sugar (adjust according to the sweetness of the apples)
½ cup Jim Beam® Bourbon or Jim Beam® Honey
½ cup maple syrup
For the bourbon cream
2 cups heavy whipping cream
3 tablespoons Jim Beam® Bourbon or Jim Beam® Honey
1 tablespoon superfine sugar
1 teaspoon vanilla extract
Preparation:
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Preheat the oven to 375℉. Select a baking dish measuring approximately 8 x 12 inches and at least 1 ½ inches deep.
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To make the topping, add the nuts and oats to a food processor and blitz until coarsely ground. Add the remaining topping ingredients, except the 2 tablespoons brown or turbinado sugar and the bourbon, and pulse until the mixture has the consistency of coarse bread crumbs. Set aside.
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For the filling, chop the peeled and cored apples into coarse chunks. Tip them into a saucepan with ¼ cup of the sugar (or more, to taste) and the bourbon, cover, and cook over medium heat for 5 to 10 minutes, until the apples collapse. Stir in the maple syrup, taste, and add more sugar if needed. Spoon the mixture into the baking dish. If there is a lot of liquid, use a slotted spoon to transfer the apples, then boil the liquid for 2 to 3 minutes until it has reduced to a syrupy consistency, and add this to the baking dish.
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Tip the topping mixture into the baking dish to cover the fruit loosely. Sprinkle the topping with the 2 tablespoons brown or turbinado sugar and the bourbon. Place the oven dish on a baking pan and transfer to the oven. Bake for 40 minutes, until the topping is golden brown and the filling is bubbling up at the dges.
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To make the bourbon cream, lightly whip the heavy cream to very soft peaks, then whisk in the remaining ingredients.
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Serve the crips hot or warm with the bourbon cream on the side.
