I love apple-y desserts. Anything with apples and I'm all over it like white on rice - apple pie, apple turn-overs, apple tarts.
Apple crisp is one dessert that takes me back to my childhood and is one of my very favorites.
This recipe combines my love of apples and beer into a tasty, sweet treat. I used Two Roads No Limits, but you can use whatever wheat or hefeweizen beer you like.
Addled Apple Crisp
5 or 6 Medium Granny Smith - Cored & Sliced 1/4 Inch Thick 2 Tbsp Lemon Juice 1 12-Oz Bottle Wheat Beer 1 Tbsp Soft Butter For Coating Baking Dish 3 Tablespoons Turbanado Sugar 1 Teaspoon Ground Cinnamon 1 Teaspoon Kosher Salt 1/2 Cup Packed Light Brown Sugar 1/2 Cup Uncooked Rolled Oats 1/3 Cup All-Purpose Flour 4 Tablespoons Cold Unsalted Butter (1/2 Stick), Cut Into Small Pieces Combine the apples, lemon juice, and beer in an air-tight container or zipper bag and refrigerate for a couple hours or overnight. Pre-heat the oven to 350°F. Grease a pie pan or 8 x 8 baking dish with 1 Tbsp butter. Drain the apples and then combine with the sugar, cinnamon, and 1/2 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside. Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/2 teaspoon salt until evenly combined. Mix in the butter pieces until small clumps form. Sprinkle the topping evenly over the apples and bake until top is browned and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.