BROWNED BUTTER APPLE BOURBON CRISP

CATEGORY

Desserts

SERVINGS

8

PREP TIME

15 minutes

COOK TIME

45 minutes

CALORIES

163

Take this classic dessert favorite to the next level in your Pit Barrel^{®. Expect nothing less than smoking delicious!}

Author:
Pit Barrel Cooker Co.

INGREDIENTS

FILLING

• 4 tbsp butter, sliced

• 4 tbsp brown sugar

• 1/2 cup Peerless Bourbon

• 1 tbsp pure vanilla extract

• 2 lbs. Granny Smith apples, peeled and thinly sliced

• 1 tsp cinnamon

• 1/8 tsp nutmeg

• Pinch of Salt

• 4 tbsp flour

TOPPING

• 4 tbsp brown sugar

• 1/3 cup flour

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 5 tbsp cold butter sliced and cubed

• 1/2 cup oats

• 1/2 cup chopped pecan pieces

DIRECTIONS

1. For topping, in a medium-sized bowl mix brown sugar, flour, cinnamon, nutmeg and oats.

2. Slice cold butter into smaller cubes and add to mixture. Cut into flour mixture until well blended.

3. Using your hands, stir in pieces of pecans and squeeze with your hands until clumps are forming.

4. Store in refrigerator until ready to smoke cake.

5. Light Pit Barrel^® according to instructions.

6. Peel, core and slice apples into thin slices.

7. Brown butter in large heavy bottomed skillet over medium heat. Whisk frequently the butter is browned. This is easy to tell because of the nutty smell.

8. Add all remaining ingredients except flour and stir for 10 min until apples start to soften.

9. When juices are released from the apples, stir in flour and whisk until sauce thickens (about 1 minute).

10. Place in cast iron skillet or oven safe pan and cook or 35 min or until topping is golden brown and bubbling.

11. Let cool and serve with vanilla or bourbon ice-cream.