Bourbon Apple Crumble

By Ben · cooked up in Sprig

This isn't your grandmother's apple pie — it's got a shot of Kentucky bourbon in the filling and brown butter in the crumble that creates an irresistible nutty aroma as it bakes. The apples are tossed with maple syrup instead of plain sugar, and a hint of cardamom transforms the usual cinnamon-sugar routine into something sophisticated. Each bite delivers tender, boozy apples beneath a golden crumble that shatters like autumn leaves, perfect for impressing dinner guests who think they've tasted every apple pie variation.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

• 3 pounds mixed apples, peeled and sliced 1/4-inch thick
• 1/3 cup pure maple syrup
• 3 tablespoons bourbon whiskey
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt

• 1/2 cup unsalted butter
• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 vanilla bean, split and scraped
• 1/4 teaspoon salt

Instructions

1. Make ice cream base first: Combine heavy cream, milk, sugar, vanilla bean seeds and pod, and salt in a saucepan. Heat to 170°F, then remove from heat and let steep 30 minutes. Strain out vanilla pod, then chill mixture completely in refrigerator for at least 2 hours.
2. Process chilled ice cream base in Ninja Creami according to manufacturer's instructions. Store in freezer until ready to serve.
3. For crust: Mix flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into disc, wrap in plastic, and refrigerate 1 hour.
4. Roll out chilled dough and press into a 9-inch pie pan. Crimp edges decoratively and refrigerate while preparing filling.

1. Preheat oven to 375°F. For brown butter crumble: Melt butter in a small saucepan over medium heat, swirling until it turns golden and smells nutty, about 3-4 minutes. Cool slightly, then mix with flour, brown sugar, cinnamon, and salt until clumpy.
2. Toss sliced apples with maple syrup, bourbon, cornstarch, cinnamon, cardamom, and salt until well coated. Let stand 10 minutes to allow juices to develop.
3. Fill prepared pie crust with apple mixture, mounding slightly in center. Sprinkle brown butter crumble evenly over top.
4. Bake for 20 minutes, then reduce temperature to 350°F and continue baking 35-40 minutes until crumble is golden brown and filling is bubbling. Cool on wire rack for at least 2 hours before serving.

1. Slice pie into 8 wedges using a sharp knife. Place each slice on a dessert plate.
2. Add a generous scoop of vanilla bean ice cream alongside each slice. Serve immediately while pie is still slightly warm.

Chef's tips

Nutrition (per serving, estimated)

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