It’s archive digging time again but a day early; guess Whatever Wednesday also means I might post on Tuesday! Whatever right? I was asked to participate in a group event; another with a decidedly ‘American’ bent. This recipe has been on my website since 1993 because I wanted it in a safe place; you know, in case my home burned down, that’s how much we love this dish!
This is an adult version of the tried and true favorite (although kids love it too!). I think I actually love Apple Crisp more than Apple Pie; I just love that crunchy topping and this has an abundant amount; no measly crumbs of sweet, buttery goodness, nope, plenty to satisfy and let me tell you – spiked is right! Both Grand Marnier and Amaretto are in this recipe…and it’s seriously the best I’ve ever had!
I’ve lived in the house I’m in now for 21 years and for most years we managed to rescue enough apples from an apple tree in the backyard to use for a couple of fall desserts; I’m certain part of my love for this apple crisp is filled with some reminiscing of those days when my girls were little and finding enough apples to make apple crisp was a family affair. My sister sent this me contraption many years ago for Christmas and I wasn’t sure what to make of it but now? It’s a time worn friend that makes apple peeling so easy and efficient and I love it. Thanks Sis!
I always loved the idea of having my own apple tree but the truth is that squirrels ruined most of the fruit – one bite and the little buggers threw the apples on the ground; not just resulting in a really small take for us, but also making a huge mess in the process. So, sadly, I had it removed a couple of years ago and now have to rely on apples I purchase for this favorite fall dessert. Still, no matter whether you have a tree or not, apples are in abundance this time of year and this is the perfect way to prepare them for your family. Serve with a dollop of whipped cream or ice cream if you wish (although I think you MUST!).
Pikes Peak Spiked Apple Crisp
- 5 C peeled and sliced green cooking apples
- ½ tsp. cinnamon sugar
- 1 tsp. grated lemon rind
- 1 teaspoon grated orange rind
- 1 jigger Grand Marnier
- 1 jigger Amaretto
For the Crumb Topping:
- ¾ C granulated sugar
- ¼ C light brown sugar
- ¾ C sifted flour
- ¼ tsp. salt
- ½ C butter
- ¾ cup toasted chopped walnuts
- Whipping cream or ice cream for topping optional
- Arrange apple slices in greased 2 quart round casserole.
- Sprinkle cinnamon, lemon and orange rinds and both liqueurs on top of apples.
- In a separate bowl, mix sugars, flour, salt and butter with a pastry blender or in a processor until crumbly; add the chopped walnuts..
- Spread mixture over top of apples.
- Bake uncovered at 350 degrees until apples are tender and top is lightly browned, approximately 1 hour.
- Serve warm with cream, whipped cream or with vanilla or cinnamon ice cream.
Recipe adapted from Colorado Cache, a Junior League of Denver cookbook.
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