Dessert with Spirits > Celtic Apple Crisp

Celtic Apple Crisp
Celtic Apple Crisp

Topping:

1 cup fresh white bread crumbs

1 cup quick-cooking (not instant) Irish oatmeal, such as McCann's brand

6 tablespoons unsalted Kerrygold Irish butter, melted

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

To make the topping: In a small bowl, combine the bread crumbs, oatmeal, butter, brown sugar, and cinnamon. Set aside.

Filling:

1/3 cup Celtic Crossing Liqueur

1/3 cup water

1/3 cup golden raisins

1 teaspoon vanilla extract

2 1/2 pounds Granny Smith or Braeburn apples

1/3 cup sugar
To make the filling: In a small saucepan over medium heat, bring the Celtic Crossing and the water to a boil. Add the raisins and vanilla, stir, then remove from heat, cover, and let stand for 1 hour, or until cool.


Preheat the oven to 375°F. Lightly butter an 8-inch square glass baking pan.Transfer the raisins and their liquid to a large bowl. Peel, core, and slice the apples. Combine the apples and sugar with the raisins. Spoon half of the apples into the prepared dish; top with half the bread crumb-oatmeal mixture. Repeat the layers with the remaining apples and bread crumb-oatmeal mixture. Bake for 50 to 60 minutes, or until the apples are tender and the topping is crisp and browned. Remove from the oven and let cool on a wire rack for 5 minutes. Serve warm with cinnamon ice cream, if you wish. Cinnamon Ice Cream (optional) for serving. (Recipe by Margaret Johnson)

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