Celtic Apple Crumble with Irish Whiskey Cream Sauce

Celtic Apple Crumble with Irish Whiskey Cream Sauce
Celtic Apple Crumble

Kerry Gold/ Margaret Johnson

Celtic Apple Crumble

“Apples have always played an important part in Irish folklore, tradition and diet, so it’s no surprise to find apple desserts in great supply and variety," says Margaret Johnson, Irish food expert and cookbook author. "This apple crumble, sometimes called ‘apple crunch’ when the apples are first cooked to soften them, is flavored with a respectable dose of Irish whiskey and topped with a buttery oatmeal crumble.  Serve it with vanilla ice cream, whipped cream, or Irish Whiskey Cream Sauce (recipe follows)."

Johnson uses Kerrygold Irish butter to make this crumble.  The butter, churned from the milk of grass-fed cows that graze in Ireland’s lush pastures, has a creamy richness and a remarkably golden color from the beta-carotene in the grass.  It is the preferred butter of many seasoned bakers.

6
Servings
393
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Kerrygold Butter and Margaret Johnson, Irish food expert and cookbook author; recipe adapted from her Puddings, Tarts, Crumbles, and Fools cookbook; recipe provided by the author.

Ingredients

For the Filling

  • 1/3 cup water
  • 2 tablespoons Irish whiskey
  • ½ cup golden raisins
  • 1 teaspoon vanilla extract
  • 4-5 large Granny Smith apples, peeled, cored, and sliced
  • 1/3 cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger

For the Crumble

  • 1 cup all-purpose flour
  • ½ cup (packed) light brown sugar
  • 6 tablespoons butter, preferably Kerrygold Irish butter
  • 1 cup quick-cooking (not instant) Irish oatmeal, such as Flahavans or McCanns brand

For the Irish Whiskey Cream Sauce

  • 1 cup heavy (whipping) cream
  • 2 tablespoons honey
  • 2 tablespoons Irish whiskey

Directions

For the Filling

In a small saucepan over medium heat, bring the water and whiskey to a boil. Stir in the raisins and vanilla. Remove from the heat, cover, and let stand for 1 hour, or until the raisins have absorbed most of the liquid.

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

For the Crumble

Combine the 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.

For the 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 whiskey. Fold the honey mixture into the whipped cream and spoon over the crumble

Nutritional Facts

Total Fat
23g
33%
Sugar
10g
11%
Saturated Fat
10g
42%
Cholesterol
38mg
13%
Carbohydrate, by difference
41g
32%
Protein
5g
11%
Vitamin A, RAE
152µg
22%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
50mg
5%
Choline, total
8mg
2%
Fiber, total dietary
4g
16%
Fluoride, F
4µg
0%
Folate, total
22µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Phosphorus, P
82mg
12%
Selenium, Se
5µg
9%
Sodium, Na
323mg
22%
Vitamin D (D2 + D3)
1µg
7%
Water
74g
3%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.