Different from my other apple crisp, this one doesn't have cranberries, but does have bourbon!
1 stick (1/2 cup) unsalted butter
6 medium-sized Granny Smith apples, peeled, cored, and very thinly sliced
1/3 cup dark brown sugar
1 tsp. cinnamon
1 tsp. vanilla
1 tbsp. bourbon or whiskey
For the topping:
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup dark brown sugar
1 stick (1/2 cup) unsalted butter, softened and cut into pieces
Preheat oven to 350 degrees. Grease an 8x8 baking pan.
Combine the flour, oats, and brown sugar in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. Place topping in the fridge.
Place apples, 1/3 cup brown sugar, cinnamon, vanilla, melted butter, and bourbon in a large bowl and toss to combine.
Take a heaping 1/2 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping. It will look like a lot of topping, but the apples will cook down.
Put the baking pan on a baking sheet (in case it bubbles over), and bake for 55-60 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack.