SAMHUINN: Apple-Oatmeal Crisp with Irish Whiskey Cream
1 stick cold unsalted butter, cut into pieces
2 pounds Rome Beauty or Winesap apples, peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons Irish whiskey
1 teaspoon cinnamon
1/4 teaspoon cardamom
Pinch salt
1/4 cup Irish oatmeal
1/4 cup toasted, chopped walnut pieces
Irish Whiskey Cream, recipe follows
Preheat the oven to 375 degrees F. Lightly butter an 11 by 7-inch
baking pan and set aside.
In a large skillet, melt 3 tablespoons of butter over medium-high
heat. Add the apples, lemon juice, 1/2-cup of the brown sugar and 1
tablespoon of the flour. Stir well, and cook for 5 minutes. Add the
whiskey, cinnamon, cardamom and salt, stir well, and cook for 1
minute. Remove from the heat.
In a large bowl combine the remaining flour, oatmeal and remaining
1/2-cup sugar. Add the remaining 5 tablespoons of butter, and with
your fingers or a pastry blender, work the mixture until it resembles
coarse crumbs. Add the walnuts and mix well.
Place the apple mixture in the greased pan and sprinkle the crumb
mixture evenly over the top. Bake until golden brown and bubbly, about
35 to 40 minutes. Serve hot with the Irish Whiskey Cream.
Irish Whiskey Cream:
1 cup heavy cream
1 tablespoon sugar
2 tablespoons Irish whiskey
Whip the cream until it begins to form soft peaks. Add the sugar and
whiskey and beat until stiff peaks form. Cover and chill until needed.
Yield: about 2 cups
