Awesome sweet oat-stuffed apples highlighted by the unmistakable flavor of Southern bourbon and ‘”Jewish” besamim liqueur (my heritage,y’all.) Nothing like “Boozy” inside-out apple crisp. At least, that’s what I think of them. To find out more about besamim liqueur visit sukkahhill.com Enjoy, Y’all. PS. serve with parve/non-dairy ice cream for utter awesomeness.
3 lb. Fuji apples (approx. 9-12)
2/3 cup old-fashioned oats
2/3 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/4 cup unsalted margarine, softened
1 tsp. besamim liqueur+
1 cup besamim liqueur
1/3 cup bourbon
1 cup spiced apple cider
- Preheat oven to 400°F.
- Using an apple-corer or a paring knife, carefully core the apples about 2/3 of the way down. Cut the holes into circles approximately 1-2 inches wide.
- In a bowl, combine the oats, brown sugar, flour, salt, and cinnamon.
- Add the softened margarine and 1 teaspoon of besamim liqueur and mix thoroughly with a fork or your hands until the mixture becomes slightly clumpy.
- Stuff each apple with the mixture. Place the apples in a large baking dish. Pour the besamim liqueur, bourbon, and apple cider in the bottom of the pan.
- Bake for 30-40 minutes, basting every 1o minutes. Remove from the oven when the apples have darkened significantly and have developed wrinkly skin.