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.
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
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 maple syrup
For the bourbon cream
2 cups heavy whipping cream
1 tablespoon superfine sugar
1 teaspoon vanilla extract
Preheat the oven to 375℉. Select a baking dish measuring approximately 8 x 12 inches and at least 1 ½ inches deep.
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.
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.
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.
To make the bourbon cream, lightly whip the heavy cream to very soft peaks, then whisk in the remaining ingredients.
Serve the crips hot or warm with the bourbon cream on the side.