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Apple-Walnut Crisps with Tequila


Apple-Walnut Crisps with Tequila

There are few things as comforting as the smell of baking apples… except perhaps digging your spoon into a warm apple dessert.

Here's a crisp that will fill your kitchen with those irresistible baked apple aromas for sure. But once you've taken the first bite, your taste buds will be smitten not just by the delicious warm apple flavors, but by the zestful orange and the zingy tequila, too.

An apple dessert that satisfies both the child in you and your adult self.


Note: The crisps can be baked up to 12 hours ahead. To reheat, preheat the oven to 350 degrees and bake until warm, for 6-8 minutes, and serve as above. The crisps are best consumed the day they're made. To make a large crisp, bake in a medium-sized baking dish instead of individual ramekins. Follow the same directions. (Might require an extra 5 minutes of baking time.)


  • 8 medium-sized Gala, Fuji, Braeburn, or other firm-fleshed apples, peeled, cored, and cut into 1/2-inch slices
  • 2 Tablespoons lemon juice
  • 3/4 Teaspoons cinnamon
  • Zest of 1 orange, grated finely (1 1/2 teaspoons)
  • 3/4 Cups turbinado sugar
  • 1 Cup unbleached all-purpose flour
  • Pinch of sea salt
  • 8 Tablespoons cold unsalted butter, cut into 1-inch chunks, plus more for the ramekins
  • 1/2 Cup walnut pieces
  • Vanilla ice cream, for serving
  • 6 Tablespoons reposado or añejo tequila


Preheat the oven to 350 degrees.

Place the apple slices in a large bowl and toss well with the lemon juice, ¼ teaspoon of the cinnamon, orange zest, and ¼ cup of the sugar. Set aside.

In the bowl of a food processor, combine the flour, remaining cinnamon, remaining sugar, and salt. Process at high speed until well blended, for 15 seconds. Add the chunks of butter and process until crumbly. Add the walnuts and pulse a few more times until large, moist crumbs form. Do not overprocess or the crumbs will form a dough.

Butter six 1-cup ramekins. Place the apple slices into the prepared molds. Sprinkle with the crisp topping. Bake until the topping is golden-brown and apples are bubbly, for 50-55 minutes.

Remove from the oven and let cool until warm. Place each ramekin on a dessert plate. Top with a small scoop of vanilla ice cream. Drizzle each with 1 tablespoon tequila and serve immediately.