Recipe: 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:

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

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 degree 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.