We went apple picking over the weekend and while most people leave the farm with apple cider doughnuts, I prefer to take home a package of local apple crisp topping. After all, I have to make some sort of pie with the bag of apples we brought home and buying the topping ready-made takes half the work out of it. And it supports local vendors. Win win.
I still wanted to do something a little different with this crisp so I browned the butter and added some bourbon.
Place 1 stick (1/2 c.) butter in a pan with 1 tbsp vanilla extract in a pan and start melting over medium heat. Whisk constantly until the butter starts to foam and then let it go for another minute or two until it starts turning caramel in color and smells a little nutty. Remove it from the heat and pour into a bowl/measuring cup to cool. Once cooled a bit, mix with your prepared topping (I used about 1.5 c. of topping, but every version will be different.) Now place 6 thinly sliced (and peeled) apples, 1 tsp cinnamon, 1/2 tsp cardamom, 1/8 tsp ground cloves, and 4 tbsp bourbon (maybe more if you really want to taste it) in a large bowl and toss to combine. Put the apples in a prepared baking dish, top with the now crumbly topping, and bake at 350 for an hour to an hour and 10 minutes.
HOT TIP: put your baking dish on top of a lined cookie sheet in case it oozes over. Mine didn’t, but if I hadn’t taken this precaution it most certainly would have.