This is a staple Irish comfort food. Whether its rhubarb crumble with custard or an apple crumble this is one of those recipes that will remind Irish folks of home.

A perfect treat for after your Sunday dinner or any day of the week.

Serves 6-8.

The Filling


1/3 cup water

2 tablespoons Irish whiskey

1/2 cup golden raisins

1 teaspoon vanilla extract

4 to 5 large Granny Smith apples, peeled, cored, and sliced

1/3 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger



1 cup all-purpose flour

1/2 cup (packed) light brown sugar

6 tablespoons Irish butter

1 cup quick-cooking (not instant) Irish oatmeal


To make the filling, in a small saucepan over medium heat, bring the water and whiskey to a boil.

Stir in the raisins and vanilla.

Remove from the heat, cover, and let stand for 1 hour, or until the raisins have absorbed most of the liquid.

Preheat the oven to 375°F.

Butter an 8 or 9-inch square glass baking dish.

In a large bowl, toss the apples with the sugar, cinnamon and ginger. Stir in the raisins and cooking liquid and arrange in the prepared pan.

To make the crumble, combine the flour, brown sugar and butter in a food processor.

Pulse 4 or 5 times to form coarse crumbs.

Stir in the oats.

Sprinkle the mixture over the fruit and bake for about 40 minutes, or until the topping is golden and the apples are tender.

Serve warm or at room temperature.

Irish Whiskey Cream Sauce


1 cup heavy (whipping) cream

2 tablespoons honey

2 tablespoons Irish whiskey


In a deep bowl, beat the cream with an electric mixer on high until soft peaks form.

Dissolve the honey in the whiskey.

Fold the honey mixture into the whipped cream and spoon over the crumble.

Source: KerryGoldUSA