Ingredients
8granny smith applespeeled, cored, and cut into 1-inch (2.5 cm) pieces
2tbspall purpose flour
16ozunsalted butter
2cupsbrown sugar, lightly packed
1cupBaileys Apple Pie
1tspvanilla extract
1 ½tbspground cinnamon
1tspkosher salt
2cupsoats
2cupsall purpose flour
½cupbrown sugarpacked
2tspground cinnamon
1tspbaking powder
1tspkosher salt
2sticksunsalted buttermelted
12tbspVanilla ice cream
1cupBaileys Apple Pie
Preparation
Preheat the oven to 350 degrees F.
Add the apples to a large bowl and sprinkle with the flour. Toss to coat, then set aside.
Make the Baileys caramel sauce: Melt the butter in a large saucepan over medium heat. Add the brown sugar and whisk continuously for 1 minute, until the sugar starts to dissolve.
Add the Baileys Apple Pie and continue to whisk for 3 to 5 minutes, or until the caramel is smooth and starting to thicken. Whisk in the vanilla, cinnamon, and salt until incorporated.
Remove the pot from the heat and pour the caramel into the bowl with the apples, stirring to coat evenly.
Add the oats, flour, brown sugar, cinnamon, baking powder and salt to a large bowl and stir to combine. Add the melted butter and mix until incorporated, with the consistency of wet sand.
To assemble, spread the caramel-coated apples in an even layer in a 9×13-inch (22 x 33 cm) baking dish. Sprinkle the crumble topping evenly over the top.
Bake the crumble for about 45 minutes or until the topping is golden brown and the juices are bubbling. Remove from the oven and let cool for 10 to 15 minutes.
Serve the crumble warm with vanilla ice cream and a drizzle of Baileys Apple Pie.
Enjoy!
