1-First: pour 6 cups of apple cider into a heavy stockpot along with 1 cinnamon stick, 4 to 6 whole cloves, and 2 whole allspice. Simmer this mixture until it reduces to about 1 1/2 cups, which takes nearly an hour. This step infuses the cider with warm spices, setting the stage for a flavorful dessert.

2-While the cider reduces, toss the prepared apples with 1/2 cup raw cane sugar, 1 teaspoon cinnamon, 1/4 teaspoon allspice, and the juice of half a lemon. Let the apples sit and macerate for about an hour to soak up those flavors. In another bowl, mix 2 cups gluten-free oats, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 8 tablespoons melted butter to create the topping.

3-After the apples have macerated, drain them over a large saucepan to save the juices for the bourbon sauce. Transfer the apples to a sprayed 8 by 8 inch pan, spread the oat topping evenly over them, and grate fresh nutmeg on top. Bake at 350°F (175°C) for 50 to 60 minutes until it’s golden and bubbly.

4-While the crisp bakes, make the bourbon sauce by bringing the collected juices and apple cider reduction to a rolling boil. Whisk in 4 tablespoons butter and 1/4 cup heavy cream, then boil for two minutes. Remove from heat and stir in 3 tablespoons bourbon. For a thicker sauce, whisk 1 tablespoon cornstarch into cold cream before adding it. Let it cool before drizzling over your crisp. For a similar recipe twist, check out our Maple Apple Breakfast Crisp for more breakfast ideas.