Apple-Oatmeal Crisp with Irish Whiskey Cream
- 1 stick cold unsalted butter, cut into pieces
- 2 pounds Rome Beauty or Winesap apples, peeled, cored and sliced
- 2 tablespoons fresh lemon juice
- 1 cup packed light brown sugar
- 1 cup all-purpose flour
- 2 tablespoons Irish whiskey
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- Pinch salt
- 1/4 cup Irish oatmeal
- 1/4 cup toasted, chopped walnut pieces
- Irish Whiskey Cream, recipe follows
- 1 cup heavy cream
- 1 tablespoon sugar
- 2 tablespoons Irish whiskey
- Preheat the oven to 375 degrees F. Lightly butter an 11 by 7-inch baking pan and set aside.
- In a large skillet, melt 3 tablespoons of butter over medium-high heat.
- Add the apples, lemon juice, 1/2-cup of the brown sugar and 1 tablespoon of the flour.
- Stir well, and cook for 5 minutes.
- Add the whiskey, cinnamon, cardamom and salt, stir well, and cook for 1 minute.
- Remove from the heat.
- In a large bowl combine the remaining flour, oatmeal and remaining 1/2-cup sugar.
- Add the remaining 5 tablespoons of butter, and with your fingers or a pastry blender, work the mixture until it resembles coarse crumbs.
- Add the walnuts and mix well.
- Place the apple mixture in the greased pan and sprinkle the crumb mixture evenly over the top.
- Bake until golden brown and bubbly, about 35 to 40 minutes.
- Serve hot with the Irish Whiskey Cream.
- Whip the cream until it begins to form soft peaks.
- Add the sugar and whiskey and beat until stiff peaks form.
- Cover and chill until needed.
- Yield: about 2 cups
butter, winesap apples, lemon juice, brown sugar, flour, irish whiskey, cinnamon, cardamom, salt, irish oatmeal, irish whiskey cream, heavy cream, sugar, irish whiskey
Taken from www.foodnetwork.com/recipes/emeril-lagasse/apple-oatmeal-crisp-with-irish-whiskey-cream-recipe.html (may not work)