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Bourbon Apple Crisp

This cozy, easy-to-make apple crisp is one of my family's favorite fall desserts. With a self-saucing apple filling and plenty of sweet crisp topping, this recipe is autumn comfort food at its best.

Prep Time
30 mins
Cook Time
1 hr
Resting Time
25 mins
Total Time
1 hr 55 mins
Servings: 6 to 8 servings
Calories: 489 kcal
Course: Dessert
Cuisine: American

Ingredients

Crisp Topping
  • 1 cup all-purpose flour 126 g, measured using a spoon and level method
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3/4 cup brown sugar (light or dark), lightly-packed
  • 2/3 cup old fashioned (rolled) oats
  • 8 tablespoons unsalted butter , cubed and softened (plus additional for greasing the pan)
Filling
  • 2-1/2 pounds Honeycrisp Apples *
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons bourbon
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch kosher salt
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar , lightly-packed

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Lightly butter a 9x9 inch baking dish with at least 2-1/4 inch sides. Place on a foil-lined baking sheet.
Make the Crisp Topping
    Cup of Yum
  1. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, brown sugar, and oats. Using a fork, pastry blender, work the butter into the dry ingredients until a crumbly mixture forms. The topping should hold together in clumps when pressed. Set aside while you prepare the filling.
Prep the Filling
  1. Peel, core, and slice apples 1/4-inch thick. In a large bowl, toss apple slices with lemon juice, bourbon, flour, cinnamon, nutmeg, salt, granulated sugar, and brown sugar until evenly coated.
Assemble and Bake the Crisp
  1. Evenly spread the apples into the prepared baking dish. Top with the oat streusel. Bake for 45-60 minutes, until apples are tender, the topping is browned, and the filling is bubbling both in the corners and the center of the pan. (Baking time will depend on the apples you used, the pan, and your oven.)
  2. Watch the crisp while it's baking to ensure that the topping isn't browning faster than the apples are cooking. I like to start checking around the 30-minute mark. If you see that the topping is browning quickly, loosely cover the pan with a piece of foil, uncovering during the last 5-8 minutes of baking.
  3. Let the crisp cool for at least 20-25 minutes before serving so the juices thicken. Serve warm with ice cream or whipped cream, and a drizzle of caramel sauce, if desired.

Notes

  • See the "Apple Varieties" section in the article above for alternate apple recommendations.
  • If you're using a sweeter apple variety than Honeycrisp, or prefer a less sweet crisp, you might enjoy reducing the sugar in the filling to 2 tablespoons granulated and 2 tablespoons brown.
  • If you're using a very tart baking apple, or prefer a very sweet crisp, you might enjoy increasing the sugar in the filling to 1/3 cup granulated and 1/3 cup brown.

Nutrition Information

Serving 0.166recipe Calories 489kcal (24%) Carbohydrates 81g (27%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 10g (50%) Cholesterol 40mg (13%) Sodium 112mg (5%) Potassium 218mg (6%) Fiber 4g (16%) Sugar 52g (104%) Vitamin A 507IU (10%) Vitamin C 4mg (4%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 489

% Daily Value*

Serving 0.166recipe
Calories 489kcal 24%
Carbohydrates 81g 27%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 40mg 13%
Sodium 112mg 5%
Potassium 218mg 5%
Fiber 4g 16%
Sugar 52g 104%
Vitamin A 507IU 10%
Vitamin C 4mg 4%
Calcium 68mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.