The secret to this wonderful dessert is (shhh): the Tuaca liqueor and the long cooking time. If you have apple syrup from King Arthur bakers catalog, all the better. I have tweeked and worked on improving our apple crisp recipe for years and have it just the way we love it now. The only difference is sometimes I add fresh cranberries in with the apples. What kind of apples? I use some granny smith and maybe a fuji or gala. Mix it up, tart with sweet.
1Preheat oven to 325.
I use my apple-corer-peeler-slicer when I think of it, or just prepare your apples. Put them in a large mixing bowl and add the rest of the apple ingredients. Toss with two wooden spoons until mixed up and evenly distributed. Spoon into your baking dish.
2There are two ways to do the crumb topping. Usually I put the ingredients, except the butter, into the food processor and pulse a couple of times.Then I add the cold cubed butter and pulse more until crumbly. But today I melted the butter and added it to all the other whisked topping ingredients in a large bowl, mixing with a fork until incorporated.
3Either way, take handfuls of the streusel topping and sprinkle over the apples. Put it all on there. Add nuts if using. Pat down slightly and pop into the warm oven. BAKE 2 HOURS. I stress this because it is an unusually long time and you might think, "Oh, its a typo". But it gets its soft texture and caramel overtones with the long bake time. Then bring it out and let it cool, at least a bit, before eating. It lasts a couple of days at room temp and after that you might want to cover it and put it in the fridge. Enjoy!