Drunken Apple Crisp Rum Caramel Recipe

I absolutely adore this Drunken Apple Crisp recipe because the warm, spiced apples combined with the rich, buttery crumb topping remind me of cozy autumn afternoons. Plus, the rum caramel sauce adds a sweet, indulgent twist that makes every bite feel like a special treat, perfect for sharing with friends at a chill gathering.

The snug and comfortable feel of my Drunken Apple Crisp Rum Caramel makes me love it even more. My recipe for this cozy treat combines not only 6 large, peeled, and cored apples but also a hint of cinnamon and nutmeg, plus a splash of dark rum.

I could stop there and have a dessert that would pleasantly warm an autumn evening. But I go on and top the warm and toasted apples with a blend of butter, rolled oats, and pecans.

This is an impressive, yet, simple and rustic dessert.

Ingredients

Apples:
Full of fiber and vitamin C.

Contributes to the natural sweetness and tartness.

Brown Sugar:
Flavor is rich, with hints of molasses.

Provides a moist sweetness.

Dark Rum:
Intensely intricate taste.

Boosts fruitiness and contributes a tactile sensation of warmth.

Cinnamon:
Balanced sweetness and spice.

Aromatic.

Antioxidants abundant.

Oats:
Rich in dietary fiber, promotes cardiovascular health.

Contributes to chewiness.

Pecans:
Abundant in beneficial lipids; a source of protein.

Contributes a delightful crunch.

Heavy Cream:
Rich and creamy.

Contributes to the caramel’s lusciousness.

Granulated Sugar:
Improves flavor in dishes; provides smooth caramelization.

Ingredient Quantities

• 6 large apples, peeled, cored, and sliced
• 2 tablespoons lemon juice
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup dark rum
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 cup packed brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 1/2 cup pecans, chopped
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon dark rum
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Your oven should be at 350°F (175°C) when you are ready to bake. While it is preheating, prepare the apple filling. In a large bowl, mix together lemon juice, 1/4 cup brown sugar, and the spices. Toss the apple slices in this mixture and stir in 1/4 cup dark rum. The apple filling is now ready to go.

2. In a separate bowl, combine the flour, oats, and 1 cup of firmly packed brown sugar. Add the cold butter, cut into cubes, and the salt. With your fingers or a pastry cutter, work the mixture until it looks like coarse crumbs. Stir in the chopped pecans.

3. Evenly distribute the apple mixture in a 9×13-inch baking dish. Disperse the crumb mixture evenly over the apples, pressing gently to form a topping.

4. Preheat the oven and bake the dish for 45 to 50 minutes until the topping is golden brown and the apples are bubbling. Remove from the oven and let it cool slightly.

5. When the crisp is in the oven, prepare the rum caramel sauce. Combine granulated sugar and water in a medium saucepan. Stir over medium heat until the sugar dissolves. Turn the heat to medium-high and cook without stirring until the mixture reaches a deep amber color.

6. With care, whisk in the heavy cream; the mixture will bubble with vigor. Until it is smooth, and not one iota of lump remains, stir with purpose.

7. Take the saucepan off the heat and incorporate 2 tablespoons of unsalted butter, 1 tablespoon of dark rum, the vanilla extract, and a pinch of salt. Stir until smooth and the butter and sauce are one.

8. Let the caramel sauce cool a little to thicken.

9. When prepared to portion and serve, drizzle the rum caramel over crisp-separated portions of apples warmed to a suitable serving temperature.

10. Savor your Drunken Apple Crisp with Rum Caramel solo or with a generous scoop of vanilla ice cream!

Equipment Needed

1. Oven
2. Large bowl
3. Medium bowl
4. 9×13-inch baking dish
5. Pastry cutter or hands for mixing
6. Medium saucepan
7. Whisk
8. Knife (for slicing apples)
9. Cutting board
10. Measuring cups
11. Measuring spoons
12. Spoon or spatula for stirring
13. Heat-resistant oven mitts

FAQ

• How many servings does this recipe make?This recipe yields approximately 8-10 servings, allowing for variation in portion size.
• Can I use a different type of alcohol instead of rum?Certainly, you may attempt to use bourbon or brandy to achieve a distinct flavor profile.
• Is it possible to make this recipe gluten-free?Certainly! A gluten-free flour blend and gluten-free oats can be used in place of flour and regular oats.
• What types of apples work best for this recipe?Either a Granny Smith or a Honeycrisp apple—or a blend of the two—is a great choice for their firm texture and tart flavor.
• Can I prepare the topping in advance?Certainly! You are able to make and cool in the refrigerator the topping a day ahead of when you’ll need it. Just maintain it at a chill temperature until it’s ready to become a component of your dessert.
• What should I do if my caramel hardens too quickly?Put it back on low heat and stir gently until it softens and is pourable again.
• Can I omit the pecans if I have a nut allergy?You can skip the pecans or substitute sunflower seeds or extra oats to make this a nut-free version.

Substitutions and Variations

Apples: If you are looking for a different fruit flavor, try using pears or peaches.
Replace apple cider with dark rum for an alcoholic version.
Brown sugar: Use coconut sugar or maple syrup for a different sweetness profile.
All-purpose flour: For alternative dietary requirements, you can use almond flour or gluten-free flour instead.
Pecans: Exchange with walnuts or almonds for a new nutty flavor.

Pro Tips

1. Choosing the Right Apples Use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp, to create a balanced flavor profile in your apple crisp. This combination ensures a sweet yet slightly tart filling that complements the rum caramel.

2. Enhancing the Topping Texture To make the topping extra crunchy, consider adding a tablespoon of light corn syrup or maple syrup to the crumble mixture. This will help it caramelize while baking, providing an even more delightful texture contrast with the soft apples.

3. Layering the Apples for Even Baking When placing the apples in the baking dish, layer them so they are evenly distributed. This ensures consistent cooking and prevents some apples from being too soft while others remain undercooked.

4. Perfecting the Caramel Sauce Ensure that the caramel reaches the right color—a deep amber—before adding the cream. If you add the cream too early, the sauce may not develop its full flavor. Monitor closely to avoid burning.

5. Cooling for Best Results Allow the crisp to cool slightly before serving. This resting time helps the flavors meld and makes slicing and serving easier, as the juices thicken and the topping firms up.