Scruffy Dog's Distiller's Edition - Bourbon & Brown Sugar Apple Crisp

Some recipes arrive neatly written on a card. This one sounds more like something traded for a horseshoe and a half-truth outside a roadside trading post. Warm apples, brown sugar and a splash of bourbon make this the kind of rugged dessert best served bubbling hot as the sun goes down.

Gene Dog reckons the good stuff shouldn't always stay in the glass. 🐾

This recipe was traded for a horseshoe and a half-truth outside a roadside trading post. It's the kind of dessert that smells like a farmhouse kitchen but tastes like a campfire. We've added a splash of the 'good stuff' to give it some backbone. It's not a delicate dessert—it's rugged, bubbling, and best eaten while the sun is going down. If you've got a bottle of something barrel-aged sitting in the back of the cabinet, now is the time to reach for it.

The Inventory

• 6–8 large apples (Granny Smiths are best)
• 1/2 cup brown sugar (packed tight)
• 2 tbsp bourbon (The Distiller's Choice)
• 1 tbsp lemon juice
• 1 cup rolled oats (the thick, old-fashioned kind)
• 1 cup flour
• 1/2 cup cold salted butter (cubed)
• 1 tsp cinnamon
• A pinch of sea salt

The Drill

1. Fire it up: Preheat oven to 375°F. Grease a heavy baking dish—cast iron works best.
2. The Filling: Slice the apples thick. Toss with brown sugar, lemon juice, and that splash of bourbon.
3. The Rubble: In a separate bowl, rub the cold butter into oats, flour, cinnamon, and salt using fingers until it looks like a gravel road.
4. The Assembly: Dump apples into dish and pile the rubble on top. Don't press it down; let it breathe.
5. The Wait: Bake 40–45 minutes until fruit is bubbling like a swamp and the top is golden-brown.
6. The Finish: Let sit for ten minutes before serving.