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
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F
- 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.
- 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.
- 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.
- Bake for 20-25 minutes until golden and bubbly.
- Serve warm with ice cream and a drizzle of caramel.
