Dark ‘n’ Stormy Apple Crisp with Rum
Recipe by Faith Alice Sleeper of Crunkcakes
- 5 Granny Smith apples
- 1 lime, zested and juiced
- 1 ½ tablespoon freshly grated ginger
- 1/3 cup Goslings Rum
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- ¾ cup dark brown sugar, packed
- ½ cup (1 stick) unsalted butter, melted
Peel, core, and slice five apples, then add into a large bowl. Add lime juice and zest, grated ginger, rum, and granulated sugar, and mix thoroughly until apples are coated.
Then, make your crumble: Stir together the flour, oats, and brown sugar in a bowl. Melt a stick of butter on the stovetop or in the microwave, and pour it into the flour mixture. Stir until fully combined.
Pour the apples into a greased baking pan, then cover the top with the crumble mixture. Bake at 350 degrees until crisp is golden and apples are softened, about 45 minutes.
This recipe is part of a complete baking & booze dessert menu, found here.