Celtic Apple Crumble with Irish Whiskey Cream Sauce

Apples have been long associated with the Irish tradition, and when it comes to desserts, their presence cannot be ruled out. Celtic Apple Crumble is one such dessert that is flavoured with a respectable dose of Irish whiskey and topped with a buttery oatmeal crumble. The dessert tastes best when served with the rich Irish whiskey Cream Sauce.


  • ⅓ cup water
  • 2 tbsp. Irish whiskey
  • ½ cup golden raisins
  • 1 tsp. vanilla extract
  • 4-5 large apples - peeled, cored and sliced
  • ⅓ cup granulated sugar
  • ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Crumble:
  • 1 cup all-purpose flour
  • ½ cup (packed) light brown sugar
  • 6 tbsp. Irish Salted Butter
  • 1 cup quick-cooking (not instant) Irish oatmeal, such as Flahavan’s or McCann’s brand
  • Irish Whiskey Cream Sauce:
  • 1 cup heavy (whipping) cream
  • 2 tbsp. honey
  • 2 tbsp. Irish whiskey

The Process


To make the filling, in a small saucepan over medium heat, bring the water and whisky to a boil. Stir in the raisins and vanilla. Remove from the heat, cover, and let it stand for an hour, or until the raisins have absorbed most of the liquid.

Preheat the oven to 375°F. Butter an 8 or 9 inch square glass baking dish. In a large bowl, toss the apples with sugar, cinnamon, and ginger. Stir in the raisins and the cooked liquid, and arrange in the prepared pan.


To make the crumble, combine flour, brown sugar and butter in a food processor. Pulse 4-5 times to form coarse crumbs. Stir in the oats, sprinkle the mixture over the fruit and bake for about 40 minutes, or until the topping is golden and the apples are tender. Serve warm or at room temperature.

Irish Whiskey Cream Sauce

In a deep bowl, beat the cream with an electric mixer on high until soft peaks form. Dissolve the honey in the whisky. Fold the honey mixture into the whipped cream and spoon over the crumble.

Recipe courtesy: Margaret Johnson