Tender apples, bourbon caramel, and oat crunch unite for a warm, inviting fall dessert perfect for gatherings.
# What You'll Need:
→ Apples
01 - 6 medium Granny Smith apples, peeled, cored, and sliced
02 - 1 tablespoon lemon juice
→ Maple Bourbon Caramel
03 - 1/2 cup pure maple syrup
04 - 1/2 cup light brown sugar, packed
05 - 1/4 cup heavy cream
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons bourbon
08 - 1/4 teaspoon fine sea salt
09 - 1 teaspoon pure vanilla extract
→ Oat Crunch Topping
10 - 1 cup old-fashioned rolled oats
11 - 1/2 cup all-purpose flour
12 - 1/2 cup light brown sugar, packed
13 - 1/2 teaspoon ground cinnamon
14 - 1/4 teaspoon salt
15 - 1/2 cup unsalted butter, cold and cubed
16 - 1/2 cup chopped pecans (optional)
# How to make it:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, combine sliced apples with lemon juice. Arrange the apples evenly in the greased baking dish.
03 - In a medium saucepan over medium heat, mix maple syrup, brown sugar, heavy cream, butter, bourbon, and salt. Stir frequently and bring to a gentle boil. Simmer for 3–4 minutes until slightly thickened. Remove from heat and blend in vanilla extract.
04 - Evenly pour the warm caramel sauce over the apples in the dish.
05 - In a separate mixing bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter using a pastry cutter or fork until coarse crumbs form. Stir in pecans if desired.
06 - Distribute oat topping evenly over apples and caramel layer.
07 - Bake uncovered for 40–45 minutes until topping is golden and apple layer is bubbling.
08 - Allow to cool slightly before serving. Serve warm, optionally with vanilla ice cream.
