Sheet Pan Bourbon Apple Crisp
Start your week off on a sweet note with this summer apple crisp. Don’t forget the vanilla ice cream to make it a la mode!
Apple mixture:
8-10 cups green apples, peeled and sliced
¼ cup bourbon
1 tbsp vanilla extract
½ cup white sugar
2 tbsp cornstarch
1 tbsp cinnamon
Pinch salt
Topping:
1 cup raw oats
1 ½ cups flour
2 sticks cold butter
¾ cup brown sugar
3 eggs, whisked
Directions:
Preheat oven to 375 degrees. Combine apples, bourbon, vanilla extract, sugar, cornstarch, cinnamon and salt in a big bowl. Make sure apples are well coated. Pour apple mixture into your sheet pan (I used an 11×18). In another bowl, combine oats, flour and sugar, mix well. Cube cold butter and with a pastry cutter, mix cubed butter into the dry mixture until a crumble forms. Sprinkle crumbs over the apples. Pour whisked egg over the crumble topping, scattering the egg into different parts of the sheet pan. This will make some parts of the dessert cakey on top and some will remain crispy. Best of both worlds! Bake for 45 minutes until golden brown. Serve right away with vanilla ice cream.
