# Components:
→ Apples
01 - 6 medium Granny Smith apples, peeled, cored, and sliced
02 - 1 tablespoon lemon juice
→ Maple Bourbon Caramel
03 - 1/2 cup pure maple syrup
04 - 1/2 cup packed light brown sugar
05 - 1/4 cup heavy cream
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons bourbon
08 - 1/4 teaspoon fine sea salt
09 - 1 teaspoon pure vanilla extract
→ Oat Crunch Topping
10 - 1 cup old-fashioned rolled oats
11 - 1/2 cup all-purpose flour
12 - 1/2 cup packed light brown sugar
13 - 1/2 teaspoon ground cinnamon
14 - 1/4 teaspoon salt
15 - 1/2 cup cold unsalted butter, cubed
16 - 1/2 cup chopped pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Combine sliced apples with lemon juice in a large mixing bowl; mix gently. Arrange apples evenly in the greased baking dish.
03 - Combine maple syrup, brown sugar, heavy cream, butter, bourbon, and salt in a medium saucepan over medium heat. Stir frequently. Let mixture come to a gentle boil and simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
04 - Pour the warm caramel sauce evenly over the apples in the baking dish.
05 - In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold cubed butter and blend with fingertips or a pastry cutter until the mixture forms coarse crumbs. Stir in pecans, if desired.
06 - Distribute the oat topping evenly over apples and caramel.
07 - Bake uncovered for 40–45 minutes, or until the topping is golden and apples are bubbling.
08 - Allow to cool slightly. Serve warm, optionally accompanied by vanilla ice cream.
