Celtic Irish Crumble with Whiskey Cream Sauce

This recipe was a recipe found somewhere on the internet and adjusted to my family’s liking. I used Jameson Irish whiskey and Quaker 1-minute oats because I could not locate Irish oatmeal. The baking time can be adjusted to suit your taste on the texture of the apples. I increased the cook time to make the apples a little on the softer side. If you do not have a food processor, a pastry blender, or two butter knives can be used in step one below.

Filling Ingredients

• 1/3 cup water
• 2 tablespoons Irish whiskey
• 1/2 cup golden raisins
• 1 teaspoon vanilla extract
• 4 large Granny Smith apples, peeled, cored, and sliced thin
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

Crumble Ingredients

• 1 cup all-purpose flour
• 1/2 cup (packed) light brown sugar
• 6 tablespoons Kerrygold Irish Salted Butter
• 1 cup quick-cooking (not instant) Irish oatmeal

Irish Whiskey Cream Sauce Ingredients

• 1 cup heavy whipping cream
• 2 tablespoons honey
• 2 tablespoons Irish whiskey

Filling Directions

1. 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.
2. Remove from the heat, cover, and let stand for 1 hour, or until the raisins have absorbed most of the liquid.
3. Preheat the oven to 350°F. Butter a 9-inch square glass baking dish. In a large bowl, toss the apples with the sugar, cinnamon and ginger.
4. Stir in the raisins and the liquid and arrange in the buttered pan.

Crumble Directions

1. To make the crumble, combine the flour, brown sugar and butter in a food processor. Pulse 4-5 times to form coarse crumbs.
2. Stir in the oats.
3. Sprinkle the mixture over the fruit and bake for about 55 minutes, or until the topping is golden and the apples are tender. Serve warm or at room temperature.

Irish Whiskey Cream Sauce Directions

1. In a deep bowl, beat the cream with an electric mixer on high until soft peaks form.
2. Dissolve the honey in the whiskey. Fold the honey mixture into the whipped cream and spoon over the crumble.