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bourbon apple crisp

Bourbon Apple Crisp

This bourbon apple crisp has the sweetness of cinnamon spiced brown sugar coating fresh apples that are covered in brown butter and bourbon with a nutty topping of oats and pecans make this the perfect fall dessert to cozy up with. Add on a scoop of vanilla ice cream and drip on bourbon salted caramel, and well, you'll feel like you just took a mouthful of Autumn!

Servings 8



  • 1 cup flour
  • 2/3 cup brown sugar
  • 2/3 cup old fashioned oats
  • 1/2 cup butter cold and diced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans optional


  • 6 medium apples, granny or honeycrisp peeled and thinly sliced
  • 1 tablespoon lemon juice
  • 1/2 cup butter browned
  • 6 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3-4 tablespoons bourbon


  1. Preheat oven to 350 degrees.

    Make topping first:

    To make the topping you will get a medium-sized bowl and put your brown sugar, flour, oats, cinnamon, and salt. Give it a mix before cutting in your cold butter. Use either a  Dough Blender and Cutter or your hands to get it crumbly. Mix in the chopped pecans, if using.

    Then put that mixture in the fridge while you work on your filling.

    Brown butter in a saucepan by melting on medium high, then swirling until it foams and begins to brown. A nutty aroma and brown color will give way, then remove from heat.

    Add brown sugar and cinnamon  and whisk. Then add bourbon and whisk and set this aside.

    Peel and slice the apples. Put them into a large bowl and immediately Toss with lemon juice to prevent browning.

    Then Pour the sauce over the apples and combine. 

    Take your topping and use a handful, or a 1/3 cup, of it to mix in with the filling. The flour in the topping mixes with the filling to get it saucy and bubbling and give it some thickness.

    Then put coated apples into a buttered 9 x 13 baking dish. 

    Then Sprinkle the remaining topping all over the apples.

    Bake for approx. 50-55 minutes. 

    Allow to cool for 30 minutes.

    Then top with ice cream and drizzle on bourbon salted caramel!