- 1/3 cup unbleached all-purpose flour or white whole-wheat flour
- 1/3 cup whole grain rolled oats
- 1/3 cup firmly packed dark brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup chopped pecans
- 2 Tbsp melted unsalted butter
- 1/4 cup maple syrup
- 2 Tbsp molasses
- 3 Tbsp unbleached all-purpose flour or white whole-wheat flour
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 2 1/2 lb apples, such as Granny Smith or Fuji, cored and cut into 1" chunks
- 1 Tbsp unsalted butter
- 1 1/2 cups sugar
- 1/2 cup water
- 1 cup heavy cream
- 1 tsp vanilla
- 1/2 tsp sea salt
- 2 Tbsp bourbon
- Ice cream or whipped cream, for serving
Preheat oven to 350°.
To make the topping, in a bowl, whisk together flour, oats, brown sugar, cinnamon, and salt, making sure to remove any large sugar lumps. Add pecans and stir in butter until topping is moist and starting to clump together.
To make the filling, in a large bowl, whisk together maple syrup, molasses, flour, cinnamon, and salt. Add apples to bowl, stirring until evenly coated. Set aside. Coat bottom and sides of a 10” cast iron skillet or other heavy-bottomed ovenproof frying pan with 1 tablespoon butter. Pour apple filling and any liquid into skillet and spread into an even layer. Spread crisp topping evenly over apples.
Cover pan loosely with foil and bake until apples have softened and crisp is bubbling around edges of pan, 30-40 minutes.
Remove foil and bake until topping is deeply browned, 15-20 minutes more. Let cool for 15 minutes before serving.
Meanwhile, to make the sauce, in a saucepan over medium-high heat, cook sugar and water, swirling pan but not stirring, until dark amber, about 12 minutes. Remove from heat and carefully whisk in cream, vanilla, and salt. Whisk in bourbon and let cool completely; transfer to jars and refrigerate. Serve drizzled over apple crisp and serve with ice cream.