Skillet Apple Crisp

americastestkitchen.com

Amy

subheading: Topping:

¾ cup (3 ¾ ounces/106 grams) unbleached all-purpose flour

¾ cup pecans, chopped fine

¾ cup old-fashioned rolled oats (see note)

½ cup (3 ½ ounces/99 grams) packed light brown sugar

¼ cup (1 ¾ ounces/50 grams) granulated sugar

½ teaspoon ground cinnamon

½ teaspoon table salt

8 tablespoons (1 stick) unsalted butter, melted

subheading: Filling:

3 pounds (1361 grams) Golden Delicious apples, (about 7 medium), peeled, cored, halved, and cut into ½-inch-thick wedges (see note)

¼ cup (1 ¾ ounces/50 grams) granulated sugar

¼ teaspoon ground cinnamon (optional)

1 cup apple cider

2 teaspoons juice, from 1 lemon

2 tablespoons unsalted butter

View Nutritional Information i

note: BEFORE YOU BEGIN

If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 by 9-inch baking dish. Top the filling as directed and bake for an additional 5 minutes. We like Golden Delicious apples for this recipe, but any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted. Do not use Granny Smith apples in this recipe. While rolled oats are preferable in the topping, quick-cooking oats can be substituted. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream. If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 by 9-inch baking dish. Top the filling as directed and bake for an additional 5 minutes. We like Golden Delicious apples for this recipe, but any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted. Do not use Granny Smith apples in this recipe. While rolled oats are preferable in the topping, quick-cooking oats can be substituted. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream.

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