BOOZY APPLE CRISP

I made this dessert for my husband for Valentine's Day since the theme of our dinner was bourbon (he likes bourbon, I don't). My staff got the leftovers and said I definitely needed to post the recipe since it was so good. I thought there was too much crumble for the amount of apples but everyone else thought it was just right. Don't worry, the alcohol mostly cooks off so you can eat this and still drive!

You can find the recipe at “Creative Culinary”: Boozy Apple Crisp with Bourbon and Molasses.

Does an apple a day keep the doctor away? Watch Dr. Greger's video to find out.

What I did differently for the apples:

-Did not peel the apples

-Instead of cinnamon sugar I used 2 tsp cinnamon and 1 tsp vanilla extract

What I did differently for the crumb topping:

-Did not use any granulated sugar or brown sugar; instead added 2 TBSP maple syrup and 1/2 tsp vanilla

-Instead of sifted flour I used 1/2 cup unsifted almond flour

-Used just a dash of salt

-Instead of butter used 4 TBSP McDougall Corn Butter

-Used 1 cup quick rolled oats instead of just 3/4th cup regular rolled oats

-Did not toast the nuts before baking

-Added 1/2 tsp cinnamon

Preparation:

-I tossed the apples with the cinnamon, vanilla, lemon zest, bourbon, orange liqueur and molasses before putting into a glass casserole dish. I did not grease the casserole dish.

-Baked 70 minutes but put a piece of parchment paper on top once it became browned