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Celtic Apple Crumble with Irish Whiskey Cream Sauce


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.


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.


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


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