≡ Menu

Blogmas Day 10: Bourbon Apples with Sweet Nut Crumble



20130826-DSC_0358I know that everyone loves cookies at this time of year, but sometimes I crave a fruit dessert in the winter! Which can be tough because there aren’t many fruits to work with at this time of year. But there are a million ways to cook this one delicious fruit that is around all winter long.

20130826-DSC_0331These apples are cooked with bourbon and topped with a crumble made from nuts and brown sugar. I used hazelnuts this time (I’ve become obsessed with them) but you can use whatever nut is your favorite. Granny smiths are the best apple to bake with because they stay nice and firm and don’t get too sweet when they cook. This takes a total of 30 minutes to put together!

Blogmas Day 10: Bourbon Apples with Sweet Nut Crumble
Prep time
Cook time
Total time
  • 1 medium sized granny smith apple
  • 1 T. bourbon
  • 1 T. brown sugar
  • 2 T. hazelnuts
  • 2 T. whole wheat pastry flour
  • 2 T. Earth Balance or butter
  • 2 T. brown sugar
  • ⅛ t. salt
  1. Preheat oven to 400 degrees.
  2. Core apple and slice it thinly.
  3. Toss apples with the bourbon and brown sugar. Set aside.
  4. In a food processor, pulse together all the ingredients for the crumble until it forms a moist, crumbly mixture (there shouldn't be any loose flour).
  5. Arrange the apples in a skillet or baking pan. Pour any remaining bourbon over the apples.
  6. Scoop your preferred amount of crumble topping over the apples. Bake in preheated oven for 20 minutes, or until the crumble topping turns golden brown.

The bourbon and brown sugar become all syrupy and delicious when they bake together with the apples. I topped mine with a little caramel, but I can imagine that ice cream or whipped cream would also be a happy addition.


And now I’m happy to announce the WINNER of the baking prize pack!

Congrats Mariaelena! I’ll email you so that I can send your prize along! Happy baking!

The giveaways aren’t over yet! Don’t forget to enter here to win free Earth Balance! And stay tuned for the final giveaway that I’ll be announcing tomorrow.


Share this post:
Pin It

{ 2 comments… add one }

Leave a Comment

Rate this recipe:  

CommentLuv badge