Luscious apple crisp is flavored with spicy Fireball Cinnamon Whiskey.

Fireball Apple Crisp Recipe


Fireball Apple Crisp — three little words that equal one killer dessert. Fireball Cinnamon Whiskey® is all the rage these days. The cinnamon flavor complements the spices of traditional apple pie perfectly. It’s like a dream come true for fans of this popular liquor. Try this as a surprise ending for your next special party. Your guests will leave with a smile on their faces.

Fireball whiskey is 33-proof or 66% alcohol. The recipe uses only 1 shot of the liquor, one of those small “mini” bottles like those served on airplanes. A lot of the alcohol will burn out during the cooking process, but not all. Don’t expect to get tipsy on this dessert. Yet, it is probably a good idea to keep it to an adult audience and away from the kids. Likewise, it is not a good choice if your guests are recovering alcoholics or have any type of alcohol restricted diets.

Fireball Apple Crisp Recipe

1/3 cup light brown sugar, packed
1/4 cup granulated white sugar
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon table salt (optional)
3 pounds firm apples (Fuji, Gala, Golden Delicious, Granny Smith, Honeycrisp or Rome Beauty) (about 6 to 8 large apples)
1.7 ounces (50 ml – about 1/4 cup) Fireball Cinnamon Whiskey® (“mini” airplane bottle/1 shot)
2 Tablespoons butter, melted

Crisp Topping:
1 cup baking mix (such as Bisquick)
2/3 cup light brown sugar, packed
1/2 cup quick-cooking rolled oats
1/4 cup granulated white sugar
1/2 teaspoon ground cinnamon
6 Tablespoons butter, at room temperature
1/2 teaspoon coarse sea salt

Whisk together light brown sugar, white sugar, cornstarch, cinnamon, allspice, nutmeg, and salt. Set aside.

Peel and core the apples. Cut the apples into 1/2-inch slices and place in a large bowl. Add the sugar mixture, Fireball, and butter. Toss until apples are completely coated. Mound the apples in a 9-inch deep-dish pie plate, piling them high in the center. The apples will shrink as the dessert bakes.

Preheat oven to 375 F.

For the Crisp Topping:
Whisk together baking mix, light brown sugar, rolled oats, 1/4 cup white sugar, and cinnamon. Add the butter and stir with a large wooden fork until crumbly. Distribute topping evenly over the top of the mounded apples. Sprinkle the crisp topping with the 1/2 teaspoon coarse sea salt.

Bake for 1 hour or until topping is browned and apples are tender when pierced with a skewer. (Cover topping lightly with foil if it is browning too quickly.)

Let the Fireball apple crisp rest for 15 minutes on a wire cooling rack. Serve warm with vanilla ice cream.

Yield: 8 servings

The apples are mixed with the Fireball Cinnamon Whiskey® and spices, ready to be covered with the crisp topping.

The apples are mixed with the Fireball Cinnamon Whiskey® and spices, ready go into the pie plate to be covered with the crisp topping.

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