I’ve noticed a few bloggers making bucket lists for the seasons. You’ve probably seen them: In the summer, they want to go to the beach, try surfing, throw a BBQ. In the fall, they want to make s’mores, go camping, wear plaid, etc.

You all know I love fall. And you know I love making lists. So I figured, why not? Here’s what I would put on my fall bucket list:

1. Go apple picking.
2. Make an apple crisp.
3. Go camping.
4. Hike a trail through fall leaves.
5. Drink apple cider.

You may notice a propensity for the outdoors and, well, eating. I am who I am.

And what a coincidence, I’ve already checked off three of those things. Last Friday, Joey, Boges, a few of our friends, and I went apple picking at an orchard upstate.

Processed with VSCOcam with c1 preset

Processed with VSCOcam with c1 preset

Bogey clearly loved it most of all, but Joey and I also had a great time picking our own apples and drinking cider. (Hello, Bucket List Items #1 and #5!)

Last night, I decided to check off item #2 by making apple crisp for the first time evah. Here’s the recipe I used, in case you have your own list to tackle this season. Bonus: It’s also gluten free as long as you use gluten-free oats.

Processed with VSCOcam with c1 preset

Whiskey Pecan Apple Crisp
(gently modified from this recipe)

Ingredients:

For the filling:
6-7 medium apples, peeled, cored, and diced
1 tablespoon cinnamon
3 tablespoons honey
1 teaspoon lemon juice

Processed with VSCOcam with c1 preset

For the topping:
1 cup hazelnut flour
1 cup gluten-free whole oats
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup pecans, chopped
1/4 cup honey
4 tablespoons unsalted butter

For the garnish:
Cinnamon Whiskey (I used Fireball)
Cinnamon for sprinkling
Vanilla ice cream and/or whipped cream (optional…but recommended)

 

Step One: Preheat oven to 375 degrees F.

Step Two: Combine the apples, 1 tablespoon cinnamon, 3 tablespoons honey, and lemon juice. Stir until apples are coated evenly.

Step Three: In a separate bowl, whisk the hazelnut flour, oats, salt, remaining cinnamon, and pecans.

Step Four: Use a fork or your fingers to mix in the remaining honey and butter until the topping has a crumbly consistency.

Step Five: Pour apples into two 9-inch pie dishes or baking dishes. Cover with the crumble topping.

Step Six: Bake for 35 to 40 minutes, or until the top is golden brown.

Step Seven: Spoon half a cup to one cup of crisp into a bowl while still warm. Drizzle with 1 oz of the cinnamon whiskey. Top with ice cream, whipped cream, and cinnamon as desired. Enjoy!

Processed with VSCOcam with c1 preset

 

4 Responses to How to: Whiskey Pecan Apple Crisp Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *