Celtic Apple Crisp
Margaret M. Johnson is a noted cookbook author and journalist. She has written for such publications as the Los Angeles Times, Dublin’s Food & Wine, and the New York’s Irish Echo newspapers, and is the author of The Irish Pub Cookbook; Irish Puddings, Tarts Crumbles, and fools; The New Irish Table; and The Irish Heritage Cookbook, all from Chronicle Books. I had the pleasure and the delight to have Margaret on the show teaching me her dessert recipe using Celtic Crossing liqueur. Yummmmm!
What you will need for this recipe:
Topping
1 cup plain bread crumbs
1 cup quick cooking (not instant) Irish oatmeal, such as McCann’s brand
6 tablespoons unsalted Kerrygold Irish butter, melted
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
Filling
1/3 cup Celtic Crossing liqueur
1/3 cup water
1/3 cup golden raisins
1 teaspoon vanilla extract
2 1/2 pounds Granny Smith apples, peeled, cored, and sliced
1/3 cup sugar
Vanilla ice cream or whipped cream for topping
To make the topping:
In a small bowl, combine the bread crumbs, oatmeal, butter, brown sugar, and cinnamon. Set aside.
To make the filling: In a small saucepan over medium heat, bring the Celtic Crossing and
water to a boil. Add the raisins and vanilla, stir, then remove from heat, cover, and let
stand for 1 hour, or until cool.
Preheat the oven to 375° F. Lightly butter an 8-inch square glass baking pan.
Transfer the raisins and their liquid to a large bowl. Add the apples and sugar and toss well.
Spoon half of the apples into the prepared dish, top with half the bread crumbs-oatmeal mixture.
Repeat layering with remaining apples and bread crumbs-oatmeal mixture. Bake for 50 to 60 minutes,
or until the apples are tender and the topping is crisp and browned. Remove from the oven and let
cool on a wire rack for 5 minutes. Serve warm with vanilla ice cream or whipped cream, if you wish. Serves 6 to 8
And there you have it.
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