Irish Whiskey Apple Crumble

This comforting Irish Whiskey Apple Crumble marries tart orchard fruit with the warm, toasty sweetness of a buttery oat topping and a spirited hint of Irish whiskey. Rooted in the British and Irish tradition of fruit crumbles that rose to popularity during wartime rationing, the dish showcases humble pantry staples—apples, all-purpose flour, rolled oats, brown sugar, and unsalted butter—transformed into something celebratory. A splash of Irish whiskey adds depth and a whisper of oak that pairs beautifully with baking spices like cinnamon and nutmeg.

Ingredients

For the apple filling

• 6 medium apples, peeled, cored, and sliced (a mix of tart and sweet works well)
• 3 tablespoons Irish whiskey
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

For the crumble topping

• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter, diced

Optional add-ins

• 1/2 cup chopped pecans
• 1/4 cup raisins

Preparation

1. Preheat the oven to 350°F. Lightly butter a 9-inch baking dish (use a dab of cold unsalted butter or a quick spray) and set aside.
2. Make the filling: In a large bowl, toss the sliced apples with the granulated sugar, lemon juice, cinnamon, nutmeg, salt, cornstarch, and vanilla extract. Pour in the Irish whiskey and fold until the fruit is evenly coated and glossy.
3. Make the crumble: In a separate bowl, combine the all-purpose flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold diced unsalted butter and work it in with your fingertips until the mixture forms moist, sandy clumps that hold when pressed. If using, fold in the pecans or raisins.
4. Assemble: Spread the apples and their juices in the prepared dish. Scatter the crumble evenly over the top, leaving a few small gaps for steam to escape so the fruit can gently bubble.
5. Bake: Place on a middle rack and bake until the topping is golden and the apples are tender with syrupy juices, about 40 to 45 minutes. If the top browns too quickly, tent loosely with foil for the last portion of baking.
6. Rest and serve: Let the crumble stand for at least 15 minutes so the juices thicken slightly before serving. The aroma of cinnamon, nutmeg, and Irish whiskey will be irresistible.

Cooking process notes

• Fruit texture: Slice the apples about 1/4-inch thick. Thinner slices soften faster; thicker slices retain more bite. Adjust baking by a few minutes if needed.
• Binding the juices: A modest spoonful of cornstarch thickens the filling without making it gummy. If your apples are very juicy, add an extra 1/2 tablespoon.
• Sugar balance: Use slightly more granulated sugar or brown sugar if the fruit is especially tart; reduce if using very sweet fruit.
• Texture of the crumb: Cutting in cold unsalted butter gives pebbly clumps that bake up crisp. For extra crunch, toast the rolled oats lightly in a dry pan before mixing.

How to enjoy

Spoon the crumble while warm into shallow bowls; the contrast between the spiced, tender apples and the crisp topping is the hallmark of this dessert. A drizzle of cream or a scoop of vanilla ice cream is a classic pairing, and the subtle oak and honey notes from the Irish whiskey make it especially satisfying on a cool evening. For a bakery-style finish, dust the top with a pinch of extra cinnamon just before serving. Store leftovers covered in the fridge and reheat gently until the crumble is warmed through, checking after a few minutes.