Friday, September 24, 2010

Skillet Apple Crisp

Remember when I told you that our farm delivery was a little culinary adventure every week?  Well this week's challenge involved apples.  Several apples came in the farm box, add to that they fact that I had just bough a bag of apples the day before.  Add to THAT the fact that the little one got into the farm box and took a teeny tiny bit out of EVERY apple leaving them defenseless against the hoard of fruit flies trying to take hold in my kitchen.

Something had to be done!!

That something was Skillet Apple Crisp.   (Scroll down for the recipe from Cook's Illustrated.)  The hardest part of this recipe was pealing and slicing the apples.  It was ridiculously delicious even before it was topped with some Ben and Jerry's Vanilla ice cream.  It was also gone in a single day.  And best of all....only one pan to wash!!  YUMM!!



3/4 cup (3 3/4 ounces) unbleached all-purpose flour
3/4 cup pecans , chopped fine
3/4 cup old-fashioned rolled oats (see note)
1/2 cup (3 1/2 ounces) packed light brown sugar
1/4 cup (1 3/4 ounces) granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
8 tablespoons (1 stick) unsalted butter , melted
3 pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note)
1/4 cup (1 3/4 ounces) granulated sugar
1/4 teaspoon ground cinnamon (optional)
1 cup apple cider
2 teaspoons juice from 1 lemon
2 tablespoons unsalted butter


  1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven 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 fruit filling.
  2. FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ 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, 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.

1 comment:

  1. I love your blog. It's the only food blog I've ever read where I feel like I can relate. I can't wait to try the apple crisp. I love the stories. I can't wait to see what else you come up with. Thank you for entertaining me on Saturday nigh.