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Pikes Peak Spiked Apple Crisp

Pikes Peak Spiked Apple Crisp

by Barbara Kiebel on September 20, 2010

This is an adult version of the tried and true favorite (although kids love it too!). I 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!

I’ve lived in the house I’m in now for 19 years and for most years we’ve managed to rescue enough apples from our apple tree in the backyard to use for a couple of fall desserts. I love the idea of my own apple tree but the truth is that squirrels ruin most of the fruit – one bite and the little buggers throw the apples on the ground; not just resulting in a really small take for us, but also making a huge mess in the process.

Of all the requests for what to do with those precious few home grown apples, this is the hands down favorite. Spiked is right…Grand Marnier and Amaretto are both in the recipe…and it’s the best I’ve ever had!

Even though I eventually want the tree removed, it’s that time of year and the tradition remains; so time for a pan of this belly warming apple crisp dessert. 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: 20 minutes

Cook Time: 1 hour

Pikes Peak Spiked Apple Crisp

Ingredients

  • 5 C peeled and sliced green cooking apples
  • 1/2 tsp. cinnamon sugar
  • 1 tsp. grated lemon rind
  • 1 teaspoon grated orange rind
  • 1 jigger Grand Marnier
  • 1 jigger Amaretto
  • For the Crumb Topping:
  • 3/4 C granulated sugar
  • 1/4 C light brown sugar
  • 3/4 C sifted flour
  • 1/4 tsp. salt
  • 1/2 C butter
  • 3/4 cup toasted, chopped walnuts
  • Whipping cream or ice cream for topping, optional

Preparation

  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.
http://www.creative-culinary.com/pikes-peak-spiked-apple-crisp/

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



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{ 16 comments… read them below or add one }

1 Stephanie @ PlainChicken September 26, 2013 at 12:27 pm

OMG – Grand Marnier AND Amaretto?! I’m in!

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2 Valerie October 2, 2011 at 12:33 pm

Love it! Especially the add of amaretto!! And the crumb just sounds delicious!

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3 marla {family fresh cooking} September 28, 2010 at 7:51 pm

Dang those squirrels. That tree sounds like a lovely thing to have, but I bet that mess is annoying to say the least. “Grand Marnier and Amaretto are both in the recipe”-you need not say anymore! Extra crumble sounds great too :)

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4 Creative Culinary September 28, 2010 at 8:12 pm

It is…and boy who has been helping with some yard work this summer was pretty excited when I said I thought it was time to take it down; he’s the one who is going to have to do cleanup!

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5 SMITH BITES September 28, 2010 at 4:54 pm

all i’m gonna say is, ‘i’ll take one to go please and thank you!’ WOWIE-kuh-ZOWIE!!! will be making this for sure!

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6 Creative Culinary September 28, 2010 at 8:13 pm

Hehe…yes, you will need a designated driver after this dessert Deb!

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7 Colleen September 26, 2010 at 10:11 am

YIKES! Have had a baked dessert laden weekend…sticky toffee pudding on Friday, baked apple and blueberry crumble last night and here I am lusting after this……hehe. Can never get enough of the sweet stuff. Thanks for sharing. I will definitely be trying this one. Have a great week xx

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8 Creative Culinary September 26, 2010 at 11:40 am

I’ll trade you some apple crisp for some of that toffee pudding!

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9 Jamie September 23, 2010 at 1:00 am

Oh definitely a good crisp or crumble any day and LOVE that it is spiked! I add Amaretto to more and more of my fruit desserts (am posting an Amaretto-spiked Nectarine Crsip next! Funny that!) but love that you added Grand Marnier as well. Gorgeous!

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10 saltyseattle September 21, 2010 at 10:12 am

It must be some unspoken inner truth that we all actually prefer crisps to pies. This one looks particularly decadent. I’m all for the ahem, adult nature, as well. I too dislike fruit trees in my own yard, but certainly love reaping the rewards of friends and neighbors! Great post.

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11 Mardi@eatlivetravelwrite September 20, 2010 at 6:21 pm

Barb, I much prefer crisps over pies and this looks amazing. I love the “adult” twist on it too :-) We don’t have an apple tree but this might work well with the pears from our back garden…

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12 coco cooks September 20, 2010 at 1:33 pm

Don’t you just love Fall recipes. Any apple dessert is my favorite. This looks fantastic.

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13 Music City Foodie September 20, 2010 at 12:11 pm

I LOVE apple crisp. There’s something about that buttery crunchy topping that’s addictive. Definitely better than pie. I’ve never tried it with Grand Marnier it sounds wonderful. My hubby will love this.

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14 Jackie September 20, 2010 at 9:05 am

Delicious sounding recipe – it makes me want to run out and go apple picking just so I can make it!

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15 Natalie @ The City Sisters September 20, 2010 at 8:16 am

Oh my goodness, that sounds SO good. I love apple crisp…or any crisp rather. I think I’ll be hitting up the liquor store this week! It was time to restock anyway. ;)

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16 bunkycooks September 20, 2010 at 7:57 am

Adult versions are definitely my favorite! This does sound delicious and I agree that crisps are better than pies. I love the crunchy toppings, especially with ice cream. Some friends gave my a bunch of plums to make jam, but the little buggar squirrels had nibbled at them so badly that I was afraid to use them. Grab those apples before they get to them so you can make more apple dishes this Fall!

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