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Apple Oatmeal Crisp With Irish Whiskey Cream

  • Yield: 4 - 6 servings


  • 1 stick cold unsalted butter, cut into pieces
  • 2 pounds Rome Beauty or Winesap apples, peeled, cored and sliced
  • 2 tablespoons fresh lemon juice
  • 1 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 2 tablespoons Irish Whiskey
  • 1/4 cup Irish Oatmeal
  • 1/4 cup toasted, chopped walnut pieces
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • Pinch salt
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 2 tablespoons Irish Whiskey


  • Preheat the oven to 375°F. Lightly butter an 11-inch by 7-inch baking pan and set aside.
  • In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the apples, lemon juice, 1/2 cup of the brown sugar and 1 tablespoon of the flour. Stir well, and cook for 5 minutes. Add the whiskey, cinnamon, cardamom and salt, stir well, and cook for 1 minute. Remove from the heat.
  • In a large bowl combine the remaining flour, oatmeal and remaining 1/2 cup sugar. Add the remaining 5 tablespoons of butter, and with your fingers or a pastry blender, work the mixture until it resembles coarse crumbs. Add the walnuts and mix well.
  • Place the apple mixture in the greased pan and sprinkle the crumb mixture evenly over the top. Bake until golden brown and bubbly, about 25 - 30 minutes. Serve hot with the Irish Whiskey Cream.
  • For the Irish Whiskey Cream: Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed.
  • Yield: about 2 cups