BROWNED BUTTER APPLE BOURBON CRISP
Take this classic dessert favorite to the next level in your Pit Barrel®. Expect nothing less than smoking delicious!
Author:
Pit Barrel Cooker Co.
INGREDIENTS
FILLING
- 4 tbsp butter, sliced
- 4 tbsp brown sugar
- 1/2 cup bourbon
- 1 tbsp pure vanilla extract
- 2 lbs Granny Smith apples, peeled and sliced
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch of salt
- 4 tbsp flour
TOPPING
- 4 tbsp brown sugar
- 1/3 cup flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 5 tbsp cold butter, cubed
- 1/2 cup oats
- 1/2 cup chopped pecans
DIRECTIONS
- For topping: mix brown sugar, flour, cinnamon, nutmeg and oats in a bowl.
- Add cubed cold butter and cut into mixture until crumbly.
- Stir in pecans and squeeze mixture until clumps form. Refrigerate.
- Light Pit Barrel® according to instructions.
- Peel, core and slice apples.
- Brown butter in skillet over medium heat until nutty aroma develops.
- Add remaining filling ingredients (except flour) and cook 10 minutes until apples soften.
- Stir in flour and whisk until sauce thickens (about 1 minute).
- Transfer to cast iron skillet or oven-safe pan.
- Top with crumb mixture and cook about 35 minutes until golden and bubbling.
- Let cool slightly and serve with vanilla or bourbon ice cream.
