This recipe specifically calls for Ceylon cinnamon, also known as Mexican cinnamon or "canela." (Canela is Spanish for cinnamon.)
The subtle Ceylon cinnamon compliments and augments the flavor of the apples and the bourbon.
You could also swap the apples for stone fruits or berries!
For some added flavor and pyrotechnics, try precooking the apple mixture in a skillet and flambé the apples with bourbon.
Watch your eyebrows though!
For the topping:
Set the butter out for about 10 minutes to soften, just a little bit.
Combine dry topping ingredients in a large mixing bowl, stir until evenly distributed.
Add the stick of butter and mix it in with the filling using a dough blender, or your fingers.
The pieces of butter should be roughly the size of a pea.
For the filling:
Combine ingredients in a large mixing bowl and stir.
Let the filling sit for 5 minutes, stir again, then add it to a 13" x 9" x 2" pan.
Cook in the oven at 425º for 15-20 minutes. The crust should be browned nicely and the filling a' bubblin'.
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