Hickory Peach Porter Apple Crisp

Chef Ryan Wiebe

Servings

2-4 servings

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

Modern American

Category

Dessert

Easy and delicious are the kind of desserts we dig. 

Chef Ryan Wiebe seasons apples with our Spiceology X Derek Wolf Hickory Peach Porter beer-infused blend and whips together this crisp in no time. 

And do not miss the hack! Chef Ryan add a layer of that cinnamony-sugary crumble ON THE BOTTOM of the pan - not just on top.

Hickory Peach Porter Apple Crisp

Ingredients

  • 4 Granny Smith apples, peeled and diced
  • 1/3 Cup flour
  • 1 Cup brown sugar, divided
  • 1/3 Cup white sugar
  • 1/4 Tsp salt
  • 1/2 Tsp cinnamon
  • 1/2 lemon, juiced
  • 8 Tbsp butter, 6 Tbsp melted and cooled slightly, the other 2 Tbsp put aside
  • 4 Tbsp Spiceology X Derek Wolf Hickory Peach Porter rub

Directions

  1. Preheat oven to 350°F

  2. Cook the apples over medium heat with the butter, cinnamon, lemon juice, and 2 Tbsp of the Spiceology X Derek Wolf Hickory Peach Porter Rub. Cook for 5 minutes until softened.
  3. While your apples are cooling off, make your streusel. Mix your flour, sugar, salt, Hickory Peach Porter Rub and the melted butter. Mix with a fork until everything is combined and crumbly.
  4. Place a small amount of the streusel on the bottom of your baking pan. Fill with the apple mixture and then top the remaining streusel.
  5. Bake for 20-25 minutes until golden and bubbly.
  6. Serve warm with ice cream and a drizzle of caramel.
Recipe Products