Skillet Apple Crisp

From Cook's Illustrated

Skillet Apple Crisp
Skillet Apple Crisp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • TOPPING:

  • 3/4

    C (3-3/4 oz) unbleached all-purpose flour

  • 3/4

    C pecans, chopped fine

  • 3/4

    C old-fashioned rolled oats

  • 1/2

    C (3-1/2 oz) packed light brown sugar

  • 1/4

    C (1-3/4 oz) granulated sugar

  • 1/2

    tsp ground cinnamon

  • 1/2

    tsp table salt

  • 8

    Tbsp (1 stick) unsalted butter, melted

  • FILLING:

  • 3

    lbs Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges

  • 1/4

    C (1-3/4 oz) granulated sugar

  • 1/4

    tsp ground cinnamon

  • 1

    C apple cider

  • 2

    tsp lemon juice

  • 2

    Tbsp unsalted butter

Directions

1. FOR THE TOPPING: Adjust oven rack to middle position and heat to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing filling. 2. FOR THE FILLING: Toss apples, granulated sugar, and cinnamon together in a large bowl; set aside. Bring cider to simmer in 12-inch oven-safe skillet over medium heat; cook until reduced to 1/2 cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside. 3. Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, about 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated. 4. Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

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