Old Fashioned Bourbon-Vanilla Apple Crisp

October 21, 2014

Old Fashioned Vanilla-Bourbon Apple Crisp

I would take apple crisp over apple pie any day. I might be a bit biased as I grew up on the stuff but in my mind the crunchy oat topping is the perfect match for sweetly spiced apples. Served warm with a scoop of vanilla ice cream it just can’t be beat. Leave off the ice cream and you can almost get away with eating it for breakfast! Almost.

Old Fashioned Vanilla-Bourbon Apple Crisp

This recipe is based off the one my mom gave me (thanks mom!), spiked with bourbon and a touch of vanilla. Because you can’t go wrong with bourbon. Extra points for picking your own apples but totally not necessary. If you make at least one apple dessert a year I highly recommend investing in an apple peeler/corer/slicer, they are magic!

Old Fashioned Vanilla-Bourbon Apple Crisp


Serves 6

5 medium sized apples (I used Empire)

1 tablespoon lemon juice

2 tablespoons bourbon

1 tablespoon vanilla bean paste

1/3 cup flour

3/4 cup old-fashioned rolled oats

2/3 cup brown sugar

1 teaspoon cinnamon

pinch salt

6 tablespoons chilled butter

Lightly grease an 8×8″ baking dish or 9″ pie dish. Peel, core and slice apples thinly. Toss with lemon juice, bourbon and vanilla and pour into the baking dish. In a mixing bowl combine the flour, oats, brown sugar, cinnamon and pinch of salt. Cut the chilled butter into the flour and oat mixture until it forms a crumb approximately the size of small peas. Top the apples with the oat mixture and bake in a 350 degree oven for 35 minutes. Serve warm with a scoop of vanilla ice cream.

Old Fashioned Vanilla-Bourbon Apple Crisp

They need to change the saying to “easy as crisp”. Simple to make and really easy to eat! Enjoy.


  • Bria

    Easy as crisp! So true. And this looks delish!

  • Emily

    I tend to make crips more often, but I think it’s partly due to wanting to eat the result faster and not wanting to wait for the crust of a pie to bake! Will have to make this this weekend!

Leave a Comment

All rights reserved © Bardeaux · Theme by Blogmilk + Coded by Brandi Bernoskie