A few weeks ago Bert found this recipe in a magazine he receives, MuzzleBlasts, that is all about Muzzle-loading rifles and events. The magazine even has a recipe and a monthly quilt block article with instructions for the rest of the family. Of course, we like apple crisp, but I guess the maple flavor and bourbon ingredients sounded interesting. We bought apples and then got busy with other projects. The apples were shifted around on the counter for a few weeks while other activities took our time (like cookies)!
I finally decided it was time to make this recipe before the apples spoiled. You can see from the photo below that trying to follow the recipe with all the background pictures was difficult. I retyped the recipe into the format I prefer and that follows the magazine picture.
The recipe was not too hard to follow. Bert didn’t have any bourbon around so he substituted whisky. The hardest part was cutting up the apples!
I put the apples in cold water to keep them from turning brown until I got them all cut up.
This large casserole dish worked well. It was deep enough that if it bubbled up it wouldn’t spill over the top. Of course, we had a taste before I could even get a picture!
Not bad! Next time I would skip the bourbon or whisky, but the maple syrup added lots of flavor. Pretty quick and easy…except for the time to cup up the apples. Give the recipe a try! Enjoy!
Please comment or email me directly at marykisner@comcast.net.
We love apple crisp. This is one I will definitely try. Yum!