# What You'll Need:
→ Apple Filling
01 - 6 medium Granny Smith or Honeycrisp apples, peeled, cored, and sliced
02 - 2 tablespoons whiskey
03 - 1/3 cup granulated sugar
04 - 2 tablespoons all-purpose flour
05 - 1/4 teaspoon ground cinnamon
06 - 1/8 teaspoon ground nutmeg
07 - 1 teaspoon lemon juice
08 - Pinch of salt
→ Caramel Sauce
09 - 1/2 cup granulated sugar
10 - 2 tablespoons water
11 - 1/4 cup heavy cream
12 - 2 tablespoons unsalted butter
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt
→ Crumble Topping
15 - 3/4 cup old-fashioned rolled oats
16 - 1/2 cup all-purpose flour
17 - 1/3 cup packed light brown sugar
18 - 1/2 teaspoon ground cinnamon
19 - 1/4 teaspoon salt
20 - 1/2 cup unsalted butter, cold and cut into cubes
21 - 1/3 cup chopped pecans or walnuts (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9-inch baking dish.
02 - In a large bowl, combine sliced apples, whiskey, sugar, flour, cinnamon, nutmeg, lemon juice, and a pinch of salt. Toss well to coat. Spread evenly in the prepared baking dish.
03 - In a small saucepan over medium heat, combine the sugar and water. Without stirring, cook until the sugar turns a light amber color, 5–7 minutes. Remove from heat and carefully whisk in the heavy cream, butter, vanilla, and salt until smooth. Pour the warm caramel sauce evenly over the apples.
04 - In a bowl, mix together oats, flour, brown sugar, cinnamon, and salt. Add cold butter and cut in using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in nuts if using.
05 - Sprinkle the crumble topping evenly over the apple and caramel layer. Bake for 40–45 minutes, or until the topping is golden and the apples are bubbly and tender.
06 - Let stand for 10 minutes before serving. Serve warm, optionally with vanilla ice cream.
