Cran-Apple Crisp with Bourbon Brown Sugar Ice Cream

cran apple crisp and ice cream
Ahh apple crisp.. the old standby.  I thought it would be fun to give it a little holiday zest by adding red tang and a booze-y sidekick. Both components were super easy to make.  I don’t have an ice cream maker- so as much as I wanted to make bourbon ice cream from scratch (I didn’t), adding hooch to vanilla ice cream was just as effective.

Cranberry Apple Crisp

Serves 4-6

3-4 apples, peeled and sliced
3/4 cup cranberries
2 tsp lemon juice
1/4 cup granulated sugar
1 tbsp flour
1/4 tsp vanilla
1/4 tsp cinnamon

1/2 cup oats
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter, melted
1/2 tsp cinnamon
1/2 tsp ground ginger

1. Preheat oven 350 degrees.  Combine all topping ingredients except for the butter. Pour in the melted butter and stir until evenly mixed.  Set aside.

2. In a small saucepan, boil the cranberries in water for 5 minutes or until they start to pop. Once they are open, take off heat immediately and drain.

3. In a medium bowl, combine all of the filling ingredients. Stir until evenly mixed then toss the fruit mixture into a 1 quart baking dish.

4. Sprinkle the crisp topping over the fruit.  Bake for 40-45 minutes and let cool for 10 minutes.


cran apple


Bourbon Brown Sugar Ice Cream

1 pint vanilla ice cream, best quality
2 oz bourbon
3 tbsp brown sugar
dash of cinnamon

Combine all ingredients, stirring until blended. Transfer to an airtight container (or back into the pint container) and freeze for at least 2 hours.

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Here are some past holiday treats:

Gingersnap Truffles

Lemon Thyme Sugar Cookies

Apple Oatmeal Cookies with Maple Icing