Apples, apples and apples. I think I will never tired of the smell of an apple baking in something – a pie, a crumble, a crisp, a cake, sprinkled with cinnamon and nutmeg. Sometimes, I feel as if I’m baking not for the final product, but for the sweet, deep aromas that emanate from the oven. In my small apartment, the smell wafts throughout the space, unforgiving, permeating every corner. In that rest period when the dessert is baking and I’m washing all my bowls and spatulas, I inhale deeply, taking in not those soapy suds but the smell of fall. Fall = apples. And bourbon and rosemary go hand in hand with them, don't you think? —Betty
finely chopped fresh rosemary
baking apples, thinly sliced
In This Recipe
Crumble: Cut butter into flour – I like to use my hands and pinch the butter into the flour. It’s 100% OK to have pea sized chunks throughout. Add in sugar, spices, and oats. Sprinkle in rosemary and orange zest. Chill in fridge for 30 minutes.
Apples: Toss apple slices with bourbon. Cook in a large skillet for about 10 minutes on low heat. We want to soften the apples a bit as well as let the bourbon reduce. I can’t say I did not sneak a couple bourbon-coated apple slices.
Preheat oven to 400F.
In an oval dish or individual ramekins or an 8×8 square pan (anything really), layer apples. Sprinkle on crumble – do not press. Bake for 30 minutes, until bubbly.
Serve warm or with a dollop of whipped cream! Or ice cream!!!