!For Topping:
1 c. Light Brown Sugar
1/2 c. All-purpose Flour
1/2 c. Oats
1/4 c. Walnuts
1 1/2 tsp. Cinnamon
8 tbsp. Unsalted Butter (cubed)
!For Filling:
3 lbs. Granny Smith Apples
1/2 c. Cranberries (dried)
1/2 c. Light Brown Sugar
1/4 c. Honey
2 1/2 tbsp. Revel Stoke Bourbon (50/50 mix of Roasted Pecan and Roasted Apple)
1 tbsp. Lemon Juice
1 1/2 tsp. Cinnamon
1 tsp Vanilla
1 tsp. Salt

Preheat smoker/oven to 350F. Ensure cast iron is well seasoned.
!For Topping:
Place all ingredients into food processor. Pulse until topping is well incorporated. Don't over mix. You still want some texture.
!For Filling:
Peel and core apples. Then slice each wedge into 3 pieces. Should each 24 slices per apple.
In large mixing bowl, place all filling ingredients. Stir until apples are well coated.
!To Finish:
Pour filling evenly into cast iron pan. If any excess liquid is in the bottom on mixing bowl, pour rest over apple mixture.
Place topping evenly over filling mixture. No need to pat down to even.
Bake "Drunken" Apple Crisp for 60 minutes or until topping is browned with filling bubbling.
Let cool for absolute minimum of 30 minutes.
Try not to eat literally all of it!