Skillet Apple Crisp

Happy Monday Friends! Hope you had a wonderful weekend. This weekend we used some of the apples we picked last weekend to make a delicious… perfect for fall dessert.

I saw a yummy recipe on America’s Test Kitchen where they made apple crisp in a pan. I’ve always made my apple crisp in the oven, so I was excited to try it out.

Fall Skillet Apple Crisp

Author: Maryann Caballero

Cook time: 40 mins

Total time: 40 mins

Serves: 6-8

The perfect dessert for fall. By starting the cooking on the stovetop you maintain a wonderful crunchy topping on this crisp. Pairs wonderfully with some vanilla bean ice cream.

Ingredients

Topping
1 cup flour
1 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
Filling
7 medium apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges (I used mainly Rome, with a couple Granny Smith)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup apple cider
2 teaspoons of lemon juice
2 tablespoons unsalted butter

Instructions

FOR THE TOPPING: Heat your oven to 450 degrees. Combine flour, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in melted butter until mixture is completely moist and crumbly. Set aside.
FOR THE FILLING: Toss apples, granulated sugar, cloves and cinnamon together in large bowl; set aside. Bring cider to simmer in 12-inch oven-safe skillet over medium heat; cook until reduced to ½ cup, about 5-10 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
Heat butter in now-empty skillet over medium heat. Once melted, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, about 12 to 14 minutes. Remove your pan from heat and gently stir in cider mixture until all the apples are coated.
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.

What I love most about this apple crisp is how crispy the topping keeps. It’s such a wonderful array of textures in each bite with the warm, creamy apples and the crunchy, sweet topping.