Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 1811 Ingredients 5 C apples, peeled and sliced 1 tsp cinnamon 2 Tbs white sugar 1 tsp lemon zest 1 tsp orange zest 1.5 oz Grand Marnier 1.5 oz Amaretto di Saronno 3/4 C granulated sugar 1/4 C light brown sugar, packed 3/4 C sifted flour 1/4 tsp salt 1/2 C butter or margarine Topping whipped cream or ice cream Directions Preheat oven to 350º F. Arrange apple slices in greased 2-quart round casserole. Combine the cinnamon, and 2 tablespoons of white sugar, lemon and orange zest and both liqueurs in a bowl and sprinkle on top of apples. In a separate bowl, mix brown and granulated sugar, flour, salt and butter with pastry blender until crumbly. Spread mixture over top of apples. Bake uncovered until apples are tender and top is lightly browned, approximately one hour. Serve warm with whipped cream or with vanilla or cinnamon ice cream. Began in Colorado Mike and I went to a scientific conference at the beautiful Broadmoor Resort in Colorado Springs about 20 years ago. It was a fantastic weekend and we loved the gorgeous view of Pike’s Peak from the resort. Mike loves warm apple desserts with vanilla ice cream, and I love desserts with liqueurs. When I saw the name of this recipe, “Pike’s Peak Spiked Apple Crisp” in a Colorado Junior League cookbook, I had to make it. It did not disappoint and has been a holiday favorite at our home ever since. I hope that you enjoy it as well! -Ani Caligiuri Spiked Apple Crisp submitted by Ani and Mike Caligiuri