Preheat oven to 350 degrees

Ingredients –

12 to 16 ripe apples. I used Granny Smiths and Fuji

1 cup butter, softened

1 cup brown sugar

2 cups oats

2 cups white sugar

Cloves, nutmeg, cinnamon, and allspice to taste

1/2 cup butter

1/4 cup bourbon

1 to 2 quarts cold water

1/4 cup lemon juice

Directions –

Combine 1 cup soft butter, brown sugar, and oats in a mixer and combine until smooth. Press mixture into the bottom of a greased 13×9 inch pan.

Combine white sugar and cinnamon, nutmeg, cloves, and allspice in a bowl.

Combine cold water and lemon juice in a large bowl.

Wash and core apples. Apples can be peeled if you prefer. Slice into wedges between 1/8 and 1/4 inch across. You could also use a mandolin to slice evenly across whole apples. Place apple wedges/slices into lemon water to prevent browning.

In 13×9 pan, layer the apple slices evenly across the bottom crust. If you cut into wedges, align wedges so that they all go in one direction. If you used a mandolin, evenly cover crust with apples.

Once crust is covered with apple, liberally dust apple layer with spiced sugar mixture. If using wedges, place next layer with wedges perpendicular to layer below it.

Continue layering apples in alternating direction and dusting each layer with spiced sugar until all apple is placed in pan.

Heat 1/2 cup of butter until it just melts, then combine with bourbon. Evenly pour buttered bourbon over the layered apples, then dust top of apples with spiced sugar mixture.

Place on middle rack in 350 degree oven for 45 to 30 minutes. Dish is done when apples are fork tender and top layer is brown.

Allow to cool. Syrup in apples will be extremely hot. Serves well with whipped cream or vanilla ice cream. Makes enough to feed a small army.