April 2018MAIN STORY




By Alex the Kosherologist

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.



Serves 9-12



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



  1. Preheat oven to 400°F.
  2. 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.
  3. In a bowl, combine the oats, brown sugar, flour, salt, and cinnamon.
  4. 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.
  5. 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.
  6. Bake for 30-40 minutes, basting every 1o minutes. Remove from the oven when the apples have darkened significantly and have developed wrinkly skin.


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