I have somewhat of a beef with pie crusts in general. Don't know how it happened, because my mom thinks it's the best part of the pie. Blasphemy! It's without question the ooey gooey inside. Am I right?
What I do go gah gah over is an awesome apple crisp. And this is it folks. This is the apple crisp that trumps all others. It involves tender (but not mushy gushy) apples enveloped in a dreamy syrup and covered in a perfectly sweet and crispy crumble.
Ice cream is not optional here! If you're a whipped cream kinda person you can substitute that. Drizzle a little caramel on top and prepare to be delighted beyond all reason.
The iron skillet is the secret to perfection here. I'm starting to think my iron skillet has been my best investment ever. I use it weekly. If you have yet to discover the wonders of the iron skillet, please go and get one! I got mine at Bed, Bath and Beyond for like 15 bucks. And it has repaid itself 100 fold by now I'm sure.
But back to this blessed crisp. I made this when my dad-in-law came to Cville all of the way from Utah last week and he couldn't get enough! In fact, all of us ate so much that we got sick off of it and spent the remainder of the night moaning and groaning in pain. So just make sure you have a few others to share this with, or you'll end up with a stomach ache. It's just so easy to keep scraping a little bit more out of the pan until well, it's all gone.
Skillet Apple Crisp
Adapted from: Brown Eyed Baker & Cooks Illustrated
Yield: 6 to 8 servings
For the Topping:
- ¾ cup flour
- ¾ cup finely chopped pecans
- ¾ cup old-fashioned rolled oats
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted
For the Filling:
- 3 pounds Golden Delicious apples (or any sweet variety like crisp, pink lady, gala, fuji—do not use granny smith in this recipe) peeled, cored, halved, and cut into wedges
- ¼ cup granulated sugar
- ¾ teaspoon ground cinnamon
- 1 cup apple cider
- 2 teaspoons lemon juice
- 2 tablespoons unsalted butter
Start with the Topping. Combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Stir in the melted butter until the mixture is moistened and crumbly. Set aside.
For the filling, toss the apples, granulated sugar and cinnamon together in a large bowl. Set aside. Bring the apple cider to a simmer in a 12-inch ovensafe skillet over medium heat. Cook until reduced to ½ cup, about 5 minutes. Transfer the reduced apple cider to a small bowl or liquid measuring cup. Stir in the lemon juice and set aside.
Heat the butter in the now-empty skillet over medium heat. After about a minute, add the apple mixture and cook, stirring frequently, until the apples begin to soften and become translucent, 10-12 minutes. (Do not fully cook the apples) Remove the pan from the heat and gently stir in the apple cider mixture and toss to coat the apples.
Sprinkle the topping evenly over the apples. Place the skillet in the oven and bake until the fruit is tender and the topping is golden brown, 15 to 20 minutes. Cool until warm, 5-15 minutes, and serve with a big scoop of vanilla (or in my case cookie dough) ice cream. To. Die. For.
Grades and I had the most marvelous couple of days spending time with his dad. We saw all of the sights, from Jefferson's Monticello, to Oriole Park, to Washington, D.C. It was a bit exhausting--we must have walked a million miles in D.C., but I wouldn't trade any of it! We're so delighted that he made the trip. It was an unforgettable experience having him here with us.