Apple Crisps in Whisky Caramel Sauce
If there’s anything that feels better than the crunch of apple crisps and the sweetness of a caramel reduction, it is the welcome warmth of a good whisky. Apples and caramel, when combined with whisky, works wonders on your tastebuds. The simultaneously crisp and gooey texture is delightful, while the boozy aftereffect makes it all the more irresistible.
- 1 and ½ cups of flour
- 1 cup of fast-cooking oats
- 3/4th of a cup of powdered sugar
- 3/4th of a cup of brown sugar
- ½ tsp of salt
- A cup of butter
- 8 apples peeled and cut into ½ inch cubes
- ½ a cup of powdered sugar
- A tsp of grated lemon peel
- A tsp of grated orange peel
- 2 tbsps of orange juice
- 2 tbsps of honey-flavoured whisky
- preferably Ballantine's 30 year old
- 2 tsps of chopped fresh thyme leaves
- 2 tsps of grounded cinnamon
- A tsp of freshly ground nutmeg powder
- 1 and ½ cup of granulated sugar
- 1/3rd of a cup of water
- 1 and 1/4th of a cup of whipped cream
- ½ a tsp of vanilla
- 3 tbsps of Ballantine's 30 year old
- A tbsp of orange juice
- Scoops of vanilla ice cream
- fresh sprigs of thyme
For the Crumb Topping:
For the Apple Filling:
For the Whiskey Caramel Sauce:
Set your oven to heat at 350 degrees.
Take a food processor and put in flour, oats, and 3/4th of a cup of granulated sugar, salt, and brown sugar. Add butter. Continue mixing. It should ideally have the consistency of coarse crumbs. Then, set it aside.
Mix all ingredients in a large bowl. Pour it into a baking utensil. Pour the topping over the apple mixture and bake it for an hour.
Take a saucepan. Over water, heat 1 and ½ cups of granulated sugar. This process should be done till you see bubbles form over your simmering mixture. There should be no stirring involved. You may lift the saucepan from the flame and swirl. Within 10 minutes or so, the sugar will begin to caramelize. Keep simmering till the mixture turns a dark amber color. Lower the heat once the color starts forming. Stir in the whipped cream and keep whisking till the mixture turns into a smooth blend.
Remove the saucepan from the heat and pour the sauce into a jar-like container. Stir in vanilla, along with 2 tbsps of orange juice and 3 tbsps of whiskey. Refrigerate this until it’s time to serve.
Serve the warm apple crisps with two scoops of ice cream and caramel. Garnish it with fresh thyme sprigs.
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