Pikes Peak Spiked Apple Crisp

Pikes Peak Spiked Apple Crisp

October 2, 2012

It’s archive digging time again but a day early; guess Whatever Wednesday also means I might post on Tuesday! Whatever right? I was asked to participate in a group event; another with a decidedly ‘American’ bent. This recipe has been on my website since 1993 because I wanted it in a safe place; you know, in case my home burned down, that’s how much we love this dish!

Today’s the day for a virtual viewing potluck party for ‘Chef Race: UK vs. US,’ Jamie Oliver’s new cooking competition. Phoebe Lapine is participating and fielding a US team with All American dishes…really what is more American than Apple Pie Crisp? If you want to follow along with us and check out the event, go visit Phoebe’s blog Feed Me Phoebe for more information and to join in the fun! Check out the list of other participants supporting Phoebe after the recipe; a plethora of Americana!

Phoebe also has a red, white, and blue goodie bag from Le Creuset, Edgeware, and Dreamfarm for a lucky participant. To win, head over to Phoebe’s site to comment or tweet the following:

Don’t miss @bbcamerica #chefrace at 9pm Enter to win @LeCreuset @SmithsEdgeware @WeAreDreamfarm fm @PhoebeLapine! http://ow.ly/dZjiI

Now about this recipe? This is an adult version of the tried and true favorite (although kids love it too!). I think I actually love Apple Crisp more than Apple Pie; I just love that crunchy topping and this has an abundant amount; no measly crumbs of sweet, buttery goodness, nope, plenty to satisfy and let me tell you – spiked is right! Both Grand Marnier and Amaretto are in this recipe…and it’s seriously the best I’ve ever had!

I’ve lived in the house I’m in now for 21 years and for most years we managed to rescue enough apples from an apple tree in the backyard to use for a couple of fall desserts; I’m certain part of my love for this apple crisp is filled with some reminiscing of those days when my girls were little and finding enough apples to make apple crisp was a family affair. My sister sent this me contraption many years ago for Christmas and I wasn’t sure what to make of it but now? It’s a time worn friend that makes apple peeling so easy and efficient and I love it. Thanks Sis!

I always loved the idea of having my own apple tree but the truth is that squirrels ruined most of the fruit – one bite and the little buggers threw the apples on the ground; not just resulting in a really small take for us, but also making a huge mess in the process. So, sadly, I had it removed a couple of years ago and now have to rely on apples I purchase for this favorite fall dessert. Still, no matter whether you have a tree or not, apples are in abundance this time of year and this is the perfect way to prepare them for your family. Serve with a dollop of whipped cream or ice cream if you wish (although I think you MUST!).

Pikes Peak Spiked Apple Crisp
Prep time
Total time
  • 5 C peeled and sliced green cooking apples
  • ½ tsp. cinnamon sugar
  • 1 tsp. grated lemon rind
  • 1 teaspoon grated orange rind
  • 1 jigger Grand Marnier
  • 1 jigger Amaretto
For the Crumb Topping:
  • ¾ C granulated sugar
  • ¼ C light brown sugar
  • ¾ C sifted flour
  • ¼ tsp. salt
  • ½ C butter
  • ¾ cup toasted, chopped walnuts
  • Whipping cream or ice cream for topping, optional
  1. Arrange apple slices in greased 2 quart round casserole.
  2. Sprinkle cinnamon, lemon and orange rinds and both liqueurs on top of apples.
  3. In a separate bowl, mix sugars, flour, salt and butter with a pastry blender or in a processor until crumbly; add the chopped walnuts..
  4. Spread mixture over top of apples.
  5. Bake uncovered at 350 degrees until apples are tender and top is lightly browned, approximately 1 hour.
  6. Serve warm with cream, whipped cream or with vanilla or cinnamon ice cream.

Recipe adapted from Colorado Cache, a Junior League of Denver cookbook.

Want more? Check out these All American Favorites!

Feed Me Phoebe: Kitchen Sink (Gluten-Free) Mac n’ Cheese
Cooking With Books: Apple Pie Shortcake
The Naptime Chef: Baked Mac & Cheese with Marinara
Creative Culinary: Spiked Apple Crisp
And Love It Too: Coconut Flour Apple Crumble (Nut-Free)
Sarcastic Cooking: Grilled Cheese Sandwiches with Bacon and Tomato
Umami Girl: All-American Macaroni and Cheese
Flavia’s Flavors: Pumpkin Doughnut Holes
The Promise 365: Grandma Mary’s Baked Beans
Women on Fire: Red, White, and Blue Muddle Sunrise
One Hungry Mama: Dulce de Leche Apple Pie
Mother Would Know: Basil, Sundried Tomato and Goat Cheese Pasta
Ronaldo’s Cucina: Cuban-Inspired Ground Beef
Chef Pippa Calland: Deviled Eggs
Stan Frazier: Shrimp Scampi
Sweet Dreams LA: Fuji Apple Bread Pudding with Southern Whiskey Butter Sauce
Chef Robin Bodwin: Bread and Butter Jalapenos
Rawstachio: Elvis Sandwich 2.0
Chef Cody Utzman: Grilled Rib Eyes with Olive Oil Smashed Potatoes and Sweet Corn Salad

Leave a Comment

CommentLuv badge

{ 40 comments… read them below or add one }

1 Dawn October 11, 2012 at 4:04 pm

Next time I make my apple crisp I will take your suggestion to spike it! It can only make it better right? Btw…love and own all the Colorado cookbooks.


2 kitchenriffs October 7, 2012 at 12:09 pm

I love Apple Crisp! This is a terrific version. Great that you grow your own apples – I wish we did! Thanks for this.
kitchenriffs Most Recent Post: The Old-Fashioned Cocktail


3 Rosie @ Sweetapolita October 5, 2012 at 5:22 am

Wow, Barb–this looks amazing. If there’s anything Canadian fall makes me want to do (aside from drinking spiked Pumpkin Spice Lattes), it’s bake hearty apple desserts. Not only does your crisp version look incredible, but I’m intrigued by the spiked-factor! I’m also very envious of your apple peeler. :)
Rosie @ Sweetapolita Most Recent Post: Potted Espresso & Salted Caramel Mud Cakes


4 Creative Culinary October 5, 2012 at 10:26 am

Thanks Rosie; it is definitely worth trying. And I’ll mix up liqueurs too if I don’t have one of them on hand; I’ve used orange liqueur with limoncello before and also think I’ve substituted cherry liqueur for the Amaretto in a pinch. Like any dish; if done well the liqueurs add to the overall taste but don’t make for an evident boozy taste. Not sure even I could swing that when serving such an American classic.

I love that peeler; which I could determine the width of slices but in lieu of that; I’ll cut back on baking time a bit since they are a bit thinner than hand cut. But I won’t stop using it. 10 apples done in minutes? Can’t beat it. BARB


5 Lisa @ Snappy Gourmet October 4, 2012 at 7:41 pm

Looks great!! And reminds me that I need to get my apple peeler out!!! Nothing beats apples in the fall!
Lisa @ Snappy Gourmet Most Recent Post: Banana Bread Doughnut Twists & Wilton Giveaway


6 Creative Culinary October 5, 2012 at 10:27 am

Yes you must! I do miss our little tree but can’t deny that I enjoy the variety available at the grocery too. Maybe it’s good the squirrels got so many; I got a bit weary of Granny Smith. :)


7 Terra October 2, 2012 at 10:14 pm

You used both Grand Marnier AND Amaretto…..I may be in love!!!! Apple crisp is one of my all time favorite childhood desserts….breakfast….AND snack! Having an apple tree in your backyard would be a dream, love it! Hugs, Terra


8 Creative Culinary October 5, 2012 at 10:32 am

I did! It’s not as if the unique flavors are present or even that it tastes boozy but whatever it is when it gets added…it’s magical! Don’t get me wrong; I loved having it but those little squirrels did too and the squirrels won! Doggone it.


9 Liz October 2, 2012 at 3:45 pm

Apple crisp is one of my fall favorites! But why have I never added booze to the mix? LOVE this idea!!!


10 Creative Culinary October 5, 2012 at 10:39 am

I can count on you to rectify that soon, right?


11 Simon Narracott October 2, 2012 at 3:11 pm

You are lucky to have apples at all this year, the harvest has been so bad. 2011 is a great year for Cider because it is based on 2010 apples. The 2012 harvest has been terrible, so cider drinkers are worried; make the most of any you get. Oh, I love the pic of the apple peeler! I have never seen one like that before (sheltered life maybe)


12 Creative Culinary October 5, 2012 at 10:37 am

I think that peeler might have been from Pampered Chef; it’s been awhile. I’ll tell you what; it has saved me from countless hours of peeling and I’m sure has resulted in far less waste than if I were doing them by hand…it’s a winner for sure.


13 Rachael {SimplyFreshCooking} October 2, 2012 at 2:11 pm

Awesome Recipe! That’s too bad about your apple tree. I thought about planting one, but maybe I won’t even bother now.
Rachael {SimplyFreshCooking} Most Recent Post: Oatmeal Cream Pies with Mascarpone Cheese Filling


14 Creative Culinary October 5, 2012 at 10:45 am

I don’t want to discourage you but ‘our’ squirrels sure made it a problem. Hundreds of apples all with one bite out of them. Ugh. Still…make the dessert; even with that mess it was worth it!


15 Holly October 2, 2012 at 1:45 pm

I think apple crisp tops apple pie too– no need to fuss with pie dough. I’ve heard a number of people mention the Denver Junior League Cookbooks and have yet to buy one myself. Your recipe is a convincing reason for me to check out the rest of the cookbook. Thanks!
Holly Most Recent Post: Curried Carrot Soup (in the Crock Pot)


16 Creative Culinary October 5, 2012 at 10:43 am

They are some of my favorite cookbooks Holly. I have a couple of Jr League books from other places but I don’t think any measure up to the Denver ones. The first cookbook, Colorado Cache, was spiral bound and I ended up having to replace it; the 2nd printing is a paperback and it works but I SO prefer the ensuing volumes that are all hard bound and beautiful and I have never made something from any of them that wasn’t delicious and memorable.


17 Jamie October 2, 2012 at 12:09 pm

I’m already craving apple desserts as autumn sets in. And I think I love a crisp more than a pie because more filling! And the crumble on top. And wowee love your boozy version! Oh yeah! Guess what I’ll be making this week? Yep. Love it, Barb!


18 Creative Culinary October 5, 2012 at 10:44 am

Thanks Jamie…I hope you do try it; just the best I’ve ever made. I froze a bunch and now am tempted to try a frozen bite!


19 Laura (Tutti Dolci) October 2, 2012 at 11:14 am

I’m loving this spiked up apple crisp, how scrumptious!
Laura (Tutti Dolci) Most Recent Post: pumpkin-chocolate swirl bundt cake


20 Creative Culinary October 5, 2012 at 10:46 am

Thanks Laura…that is the perfect word. Scrumptious.


21 sippitysup October 2, 2012 at 11:07 am

I’ll take a double spike. GREG
sippitysup Most Recent Post: Really Ripe Figs in Spiced Red Wine Syrup


22 Creative Culinary October 5, 2012 at 10:45 am

Of course you would! :)


23 Lana @ Never Enough Thyme October 2, 2012 at 9:44 am

I so much prefer a crisp to a pie! This recipe is particularly timely for me since it’s almost apple season here in north Georgia. I’m sure we’ll find ourselves making the trek up to the mountains in a few weeks to visit our favorite apple stands.
Lana @ Never Enough Thyme Most Recent Post: Hot Artichoke Spread


24 Creative Culinary October 5, 2012 at 10:47 am

I guess for years I preferred them too because I wasn’t much on making pie crusts. I do have a recipe for another boozy pie with a crisp topping…now that I can manage!


25 Nancy@acommunaltable October 2, 2012 at 9:38 am

I am anxiously watching the weather reports here hoping that the temperature will actually head towards “fall” so I can start making all my fall favorites – and apple crisp would be at the top of that list!! And the one I am gonna make?? This one!! Love to see the word “jigger” in a recipe!!!
Nancy@acommunaltable Most Recent Post: Chile Cheese Casserole


26 Creative Culinary October 5, 2012 at 10:51 am

I guess I have to give in…snow on the ground this morning…damn guess summer is really over huh? Make this; you will not be sorry.


27 mick rosacci October 2, 2012 at 9:36 am

If I ever need a sweet treat or a cocktail recipe, I know where to go!
mick rosacci Most Recent Post: The Ultimate Burger Part 2: Cooking Tips


28 Creative Culinary October 5, 2012 at 10:51 am

I know I know…I’m doing a salad next week!


29 Paula October 2, 2012 at 9:24 am

I’m going to have to try this recipe for sure! I make apple crisp quite often this time of year but have never seen a recipe with Amaretto and Grand Marnier in it and as luck would have it, I have both in the house. Just need to get some apples! That lovely peeler and corer would be great to have too.
Paula Most Recent Post: Smurf Cookies – With and Without a Kopykake


30 Creative Culinary October 5, 2012 at 10:52 am

All I can say my dear is this. ‘DO IT!!’ One of my most favorite desserts ever, not kidding. :)


31 claire @ the realistic nutritionist October 2, 2012 at 8:53 am

This is gorgeous! Love pears this time of year!
claire @ the realistic nutritionist Most Recent Post: Skinny Bitch Tuesdays: Creamy Pumpkin Soup


32 Laura@MotherWouldKnow October 2, 2012 at 8:47 am

I adore the idea of spiking a standard with Grand Marnier and Amaretto, 2 of my favorite liqueurs. Just happen to have them both in my cabinet. It’s a rainy day here and I don’t feel like working – maybe I should yield to temptation and start cooking this up right now:)
Laura@MotherWouldKnow Most Recent Post: Chef Race Basil, Sun-Dried Tomato & Goat Cheese Pasta


33 Creative Culinary October 2, 2012 at 8:50 am

Do it. Or come over here and have some with me. Have a feeling the first might be easier…but not nearly as much fun. :)


34 Creative Culinary October 5, 2012 at 10:53 am

So did you give in? Hope so. :)


35 Rachel @ Baked by Rachel October 2, 2012 at 8:30 am

Squirrels really ruin everything huh? I need to go whip up another apple crisp right now – thanks a lot ;)
Rachel @ Baked by Rachel Most Recent Post: Apple Snickerdoodle Cobbler


36 Creative Culinary October 5, 2012 at 10:54 am

They can but I also like having them in the yard; they can be cute to watch and I’m sure they were the best exercise machine ever for my dog for most of the past 15 years. Never once caught one, never gave up trying. Now she’s 15 and doesn’t bother but they provided Abbie with a lot of fun for many years.


37 Karen Harris October 2, 2012 at 7:58 am

Beautiful recipe Barb. What perfect fall dessert.
Karen Harris Most Recent Post: Something From Nothing #2: Marcella Hazan’s Tomato Sauce


38 Creative Culinary October 5, 2012 at 10:55 am

Probably my favorite; you know those cookbooks…nothing bad came from them. Think the only change I made was to add toasted walnuts and it was a good one.


39 Maureen | Orgasmic Chef October 2, 2012 at 7:19 am

I love apple crisp. seriously love. I’m not sure you can live on it but I’d love to try. This looks wonderful.
Maureen | Orgasmic Chef Most Recent Post: Homemade Carrot Cake Recipe


40 Creative Culinary October 5, 2012 at 10:55 am

We need to find a study and offer ourselves as guinea pigs; I’m game to do that!


Previous post:

Next post: