This post was updated in January 2015 with new photography!
Bet you didn’t know amaretto is my favourite liqueur, did ya?
I am sure you didn’t. But if ya don’t know, now ya know (and yes, I just quoted Biggie’s Juicy. The rap song references are getting out of control).
Seriously though, you will have a hard time getting me to drink any alcohol straight unless it’s amaretto. I love it on the rocks. My grandmother loves it too. And when I’m at a bar (which, let’s face it, is basically never because I am an 82-year-old in a 26-year-old’s body) and I want to treat myself, I order an amaretto sour.
Sidebar – do they have bourbon at bars? Because if they do, I need to start ordering bourbon instead. Although the next time I’m a bar will likely be in 2016 at this rate. Anyway, I loooove bourbon.
Almost as much as I love this amaretto apple crisp.
I really didn’t think I’d ever be sold on apple crisp. It’s my dad’s favourite dessert so I’ve eaten a lot of it in my short lifetime, but I’ve never been fond of the texture of cooked apples. And I’m not a huge ice cream fan (except for mint Oreo DQ Blizzards, obviously) so that part never really turned my crank either. Until one of my favourite blogs suggested putting amaretto in apple crisp. Then, my friends, my mind was blown.
I can safely say this was the best apple crisp (scratch that – best apple ANYTHING) I’ve ever had. And I made it, so… kudos to me.
I think you can make any apple crisp recipe and just add 1/3 cup of amaretto… but don’t quote me on that. This recipes is tried and true.
Put apples in a large bowl. Toss with brown sugar, flour, cinnamon and salt. Pour amaretto over top and mix. Pour into greased 9x9 baking dish. In another bowl, mix oats, brown sugar, almonds, flour, cinnamon and salt. Add in the vanilla extract, amaretto and butter. Use your hands to create a crumbly mix. Sprinkle it over the apples. Bake at 375 degrees for 45 minutes.