Elijah Craig, Farmstead Private Barrel, Recipe

Directions

1. 1

   Macerate apples

   Preheat oven to 375°F (190°C). In a large bowl, combine peeled and sliced apples with 0.25 cup brown sugar, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, and 0.25 cup Elijah Craig Farmstead Private Barrel bourbon. Toss to coat evenly and let macerate for 15 minutes.

2. 2

   Make crumble topping

   In a separate bowl, mix 0.5 cup all-purpose flour, 0.5 cup rolled oats, 0.25 cup brown sugar, and 0.25 teaspoon salt. Stir in 6 tablespoons melted butter until the mixture forms coarse crumbs.

3. 3

   Assemble and bake

   Spread the macerated apples in a greased 9x13-inch baking dish. Evenly sprinkle the crumble topping over the apples. Bake for 40-45 minutes until the apples are tender and the topping is golden.

4. 4

   Prepare vanilla bourbon cream

   While the crisp bakes, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Fold in 1 tablespoon Elijah Craig Farmstead Private Barrel bourbon to make a light vanilla bourbon cream.

5. 5

   Serve

   Let the crisp rest 5-10 minutes. Serve warm with a dollop of vanilla bourbon cream and, if desired, a drizzle of any remaining pan liquid.