Apple crisp with bourbon cream
Recipe by:
Patrick and Gina Neely
45
20
8
Easy
- For the filling
- 6 tart apples, peeled, cored, chopped (about 1.6kg)
- 35g plain flour
- 110g brown sugar
- 1 tbsp lemon juice
- 80g maple syrup
- For the topping
- 140g plain flour
- 165g brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 115g chilled butter, cut into pieces
- 30g coarsely chopped pecans
- For the bourbon cream
- 240ml double cream
- 30g icing sugar
- 1 tbsp bourbon
1) Preheat oven to 180C/Gas 4.
2) For the filling: butter a 23 by 33cm casserole dish. In a large bowl mix all the filling ingredients together and toss to coat all the apples. Pour in the prepared baking dish.
3) For the topping: in a food processor combine the flour, brown sugar, cinnamon and salt. Pulse to blend. Pulse in the butter until mixture forms pea size lumps. Add the pecans and pulse 1 or 2 more times. Sprinkle over filling. Bake crisp for 45 to 50 mins. Cool 10 mins before serving.
4) For the bourbon cream: in a medium sized bowl, beat the cream until it begins to thicken. While beating, add the icing sugar and bourbon and beat until soft peaks form. Dollop over servings of apple crisp.
