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A week from today is St. Patrick’s Day, and if you are looking
for a luscious, Irish dessert to accompany your equally luscious corned beef
meal, have I got a dessert for you! This Celtic Crumble, from well-known Irish
cookbook author, Margaret Johnson, is simple to prepare, but will wow your
guests with its Irish whiskey goodness. You may just want to hide this one and
keep it all to yourself. Enjoy it with a cup of Irish coffee for the complete
experience.
Celtic Apple Crumble with Irish Whiskey Cream Sauce
Adapted from Irish Puddings, Tarts, Crumbles, and Fools by Margaret Johnson
Filling
½ c. water
3 T. Irish whiskey
½ c. golden raisins
3 T. Irish whiskey
½ c. golden raisins
¼ c. currants
1 t. vanilla extract
4 lg. Melissa’s Granny Smith apples, peeled, cored, and sliced
1/3 c. granulated sugar
½ t. ground cinnamon
½ t. ground ginger
1 t. vanilla extract
4 lg. Melissa’s Granny Smith apples, peeled, cored, and sliced
1/3 c. granulated sugar
½ t. ground cinnamon
½ t. ground ginger
1/8 t. nutmeg
1/8 t. allspice
1/8 t. cardamom
Pinch kosher salt
Crumble
1 c. flour
½ c. (packed) brown sugar
6 T. butter
1 c. quick-cooking Irish oatmeal
½ c. (packed) brown sugar
6 T. butter
1 c. quick-cooking Irish oatmeal
Irish Whiskey Cream Sauce
1 c. heavy cream
2 T. dark brown sugar, packed
2 T. Irish whiskey
2 T. dark brown sugar, packed
2 T. Irish whiskey
Filling
To make the
filling, in a small saucepan over medium heat, bring the water and whiskey to a
boil. Stir in the raisins and vanilla. Remove from the heat, cover, and let
stand for 1 hour, or until the raisins have absorbed most of the liquid.
Preheat the oven
to 375°F. Butter an 8- or 9-inch square glass baking dish. In a large bowl,
toss the apples with the sugar, cinnamon, and ginger. Stir in the raisins and
cooking liquid and arrange in the prepared pan.
Crumble
To make the
crumble, combine the flour, brown sugar and butter in a food processor. Pulse
4-5 times to form coarse crumbs. Stir in the oats. Sprinkle the mixture over
the fruit and bake for about 40 minutes, or until the topping is golden and the
apples are tender. Serve warm or at room temperature.
Irish Whiskey Cream Sauce
In a deep bowl,
beat the cream with an electric mixer on high until soft peaks form. Dissolve
the honey in the whiskey. Fold the honey mixture into the whipped cream and spoon
over the crumble.
