Irish Apple Crisp

Mike tagged me in a Facebook post with this recipe, and the comment section went wild. Friends and relatives chimed in from all over; everyone wanted it, everyone wanted me to bake it, everyone wanted to come over for dinner and have it for dessert. And so, I made it.

I strayed a bit from the original recipe in terms of some of my ingredients, my preparation, and my topping. Rather than McCann’s Irish Oatmeal, I used regular quick-cooking oats; instead of using a food processor to make the crumble, I just rubbed the butter in with my hands. I also chose to go with a whiskey sauce, rather than the honey whiskey whipped cream in the original recipe. My California bestie Amanda also made this, but she subbed nutmeg for the cinnamon because she’s allergic, and I bet hers was amazing, too. Mike absolutely loved this recipe, whiskey sauce and all. He’s looking forward to sharing this post on Facebook, gloating that it’s his…all his.


For the crisp

  • 1/3 cup water
  • 2 tablespoons Irish whiskey (I used Jameson)
  • 1/2 cup golden raisins
  • 1 teaspoon vanilla extract
  • 4 large Granny Smith apples, peeled, cored, and sliced
  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 cup flour
  • 1/2 cup packed light brown sugar
  • 6 tablespoons Kerrygold Irish Salted Butter*, cut into small cubes
  • 1 cup quick-cooking oats

For the whiskey sauce

  • 4 tablespoons butter
  • 1/2 cup sugar
  • 1 lightly beaten egg yolk
  • 2 tablespoons water
  • 2 tablespoons Irish whiskey

*Yes, I bought this ultra-trendy butter. I’ve yet to eat it, but suspect it’s delicious. 


In a medium pan, bring water and whiskey to a boil. Remove from heat; add golden raisins and and vanilla. Cover and allow to sit for about 1 hour, or until the raisins have absorbed most of the liquid.

Preheat oven to 375 degrees. Butter an 8 x 8 or 9 x 9 glass baking dish.

In a medium bowl, combine sliced apples with sugar, cinnamon, and ginger, tossing to coat. Stir in raisins; pour into your buttered baking dish.

Combine flour and light brown sugar. Add butter and rub into the mixture until it looks like coarse crumbs. Stir in oats, then pour crumble over apple mixture.

Bake for 40-45 minutes, until top is golden brown and apples are tender.

To make the whiskey sauce, melt butter in a small saucepan over medium-low heat. Stir in sugar and beaten egg yolk, then cook, stirring constantly, on medium-low heat for about 5-6 minutes, until the sugar melts and the mixture begins to thicken just slightly. Remove from heat and quickly stir in whiskey. Serve warm; reserve leftovers in the fridge.

Makes about 6 servings, depending on your serving size.



Apple Crisp






Leshanah tovah tikateiv veteichateim!  Or, for those who don’t speak Hebrew, may you be inscribed and sealed for a good year!

Today is Erev Rosh Hashannah, or Rosh Hashannah Eve, the night before the start of the Jewish New Year.  Rosh Hashannah kicks off the Days of Awe, which many people know as the High Holidays or High Holy days, culminating in Yom Kippur, the Day of Atonement.  While Yom Kippur requires a fast, Rosh Hoshannah focuses on celebration; sweet foods, including apples dipped in honey, are eaten in the hope of a sweet New Year—and apple crisp seemed an appropriate dessert for tonight’s dinner.

My apple pie features both Granny Smith and Rome apples, and I wanted to combine two different flavors in this crisp as well.  As Romes are not yet in season, I chose a Paula Red, which is similar to a Rome, to pair with the tart Granny Smith.


  • 1/2 cup flour
  • 1/2 cup oats
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 5 1/3 tablespoons butter, softened
  • 4 medium apples, sliced


Preheat oven to 375 degrees.

Grease an 8×8 baking dish.

In a medium bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, and butter; mix well, using your hands if necessary to distribute the butter.

Place sliced apples in baking dish and cover with flour mixture.

Bake for 30 minutes, until top is golden brown and apples are tender.