Celtic Apple Crumble w/Whiskey Sauce
- 1/3 Cup Water
- 2 Tbsp Whiskey (Irish or Canadian)
- 1 Tsp Vanilla Extract
- 4-5 Large Granny Smith Apples, peeled, cored and sliced
- 1/3 Cup Granulated Sugar
- 1/2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Ginger
- 1 Cup All-Purpose Flour
- 1/2 Cup (packed) Light brown Sugar
- 6 Tbsp Kerrygold Irish Salted Butter
- 1 Cup Quick-Cooking (not instant) Irish Oatmeal
- Whiskey Cream Sauce;
- 1 Cup Heavy Whipping Cream
- 2 Tbsp Honey
- 2 Tbsp Whiskey
In a small saucepan over medium heat, bring the water and whiskey to a boil. Stir in the raisins and vanilla. Remove from heat, cover, and let stand for 1 hour.
Preheat the oven to 375 F. Butter a 8 or 9 inch square glass baking dish. In a large bowl, toss the apples with the sugar, cinnamon and ginger. Stir in the raisins and cooking liquid and arrange in the prepared pan.
Combine the flour, brown sugar and butter in a food processor. Pulse 4-5 times to form course crumbs. Stir in the oats. Sprinkle the mixture over the fruit and bake for about 40 minutes, or until the topping is golden and the apples are tender. Serve warm or at room temp.
Whiskey Cream Sauce;
In a deep bowl, beat the heavy cream with an electric mixer on high until soft peaks form. Dissolve the honey in the whiskey. Fold the honey whiskey mixture into the whipped cream and spoon over the crumble.