Wandering around the web today, someone posted a recipe for Bourbon Baked Apples. Hmmm, I have bourbon. I have apples. Guess I need to bake some Bourbon Apples, stuffed with oatmeal crumble.
Bourbon Baked Apple Crisp
- 4 large favorite apple
- 1/2 cup oats
- 1/2 cup packed brown sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- dash of salt
- 1/4 cup softened butter
- 1/2 tsp vanilla extract
- 1 cup apple cider
- 1/4 to 1/2 cup bourbon (depending on taste – you can substitute more cider if you prefer)
- vanilla ice cream
In a bowl, combine oats, brown sugar, flour, salt and cinnamon. Add softened butter and vanilla, and mix thoroughly. You want it to be crumbly.
Cut the top off the apple, enough to use as a lid. Scoop out core and seeds, being careful not to pierce the bottom of the apple. Sprinkle with additional cinnamon if desired and then stuff with the oats mixture, packing it in and covering out to the edges of the apple. Place the top of the apple back on and press down.
Place apples in a large baking dish. Pour apple cider and bourbon in the bottom of the pan. Place in a 400 degree oven and bake for 30 to 45 minutes, until skin is soft and wrinkled and flesh is soft. During the baking period, baste every 10 minutes with the cider/bourbon mix.
Serve immediately with ice cream.
The show on the Food Network that I enjoy the most is the one hosted by the spiky haired fellow named Guy Fieri – Diners, Drive-Ins, and Dives. I have the dvr set to record all the shows and we watch them during meals. All of the recipes are quick and easy although some of the sauces and seasoning recipes can be quite involved.
We saw this dish put together the other day and thought it looked pretty good. It took some Google-Fu to find the recipe, the chef mentioned the name of it on the show but I never could really make out what he said despite several rewinds.I garnished this one with powdered sugar and a glop of creme fraiche, whipped cream or ice cream would work well. I can readily imagine variations on this theme using different fruits. I’m thinking peaches would be great using the same seasonings, berries should work but I’d have to give that some thought. Mrs J nominates fresh pears.
Hah! glad I found this Youtube before I hit publish. It would seem correct that the name refers to the basic batter so a better title to this post would be Apple Pannekoeken.
This was fun. We browsed through a local Amish run store the other day, I wanted to go there in particular because they have decent blue cheese for a good price. I bought a pound of cheese and was walking the few aisles looking over their stock of spices and pastas when a bag of pancake mix caught my eye. We opened it today and mixed up a batch. Pretty good stuff.
The apple topping was pretty easy, I softened a diced apple in butter and added a little water then started adding sugars and spice. This one has Splenda, light brown sugar, maple sugar, maple syrup, cinnamon, a few cloves and a pinch of nutmeg. I let it simmer a while then thickened it with corn starch while the griddle heated up. I’m kicking myself for using water because we have cider in the fridge. Grr…