Bourbon Rosemary Apple Crisp

• 1/2 cup butter
• 3/4 cup heaping flour
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 pinch nutmeg
• 1/2 cup rolled oats
• 1 teaspoon finely chopped fresh rosemary
• 1 tablespoon orange zest
• 3 tablespoons bourbon
• 5 baking apples, thinly sliced

1. Crumble: Cut butter into flour - I like to use my hands and pinch the butter into the flour. It's 100% OK to have pea sized chunks throughout. Add in sugar, spices, and oats. Sprinkle in rosemary and orange zest. Chill in fridge for 30 minutes.
2. Apples: Toss apple slices with bourbon. Cook in a large skillet for about 10 minutes on low heat. We want to soften the apples a bit as well as let the bourbon reduce. I can't say I did not sneak a couple bourbon-coated apple slices.
3. Preheat oven to 400F.
4. In an oval dish or individual ramekins or an 8x8 square pan (anything really), layer apples. Sprinkle on crumble - do not press. Bake for 30 minutes, until bubbly.
5. Serve warm or with a dollop of whipped cream! Or ice cream!!!

butter, flour, brown sugar, ground cinnamon, nutmeg, rolled oats, fresh rosemary, orange zest, bourbon, baking apples

Taken from food52.com/recipes/32867-bourbon-rosemary-apple-crisp (may not work)