This is another addition to a collection of all-in-one and skillet-to-oven dishes. Since I have read more negative things about non-stick surfaces, I have been using my cast iron more and more often. The cast iron simplifies cooking and makes for a speedy clean-up. And since I have … oh … a bushel of apples… I thought this would be appropriate. I have already made applesauce and apple butter and canned them.
Other skillet dishes:
Skillet Cornbread
Chili Mac
Fiesta Chicken
Pork Tenderloin
Taste: Warm, delicious and apple-ey.
Difficulty: Pretty easy.
Would I make it again?: I already have twice!
Time commitment: This comes together quickly… after cutting the apples up. That was the most time-consuming part.
Skillet Apple Crisp
serves 8
¾ cup (3¾ ounces) unbleached all-purpose flour
¾ cup pecans, chopped fine (I left them out, but very tasty. Remember to toast them first!)
¾ cup old-fashioned rolled oats
½ cup (3½ ounces) packed light brown sugar
¼ cup (1¾ ounces) granulated sugar
½ teaspoon ground cinnamon
½ teaspoon table salt
4 tablespoons (1/2 stick) unsalted butter, melted
FILLING
3 pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into ½-inch-thick wedges
2 teaspoons juice from 1 lemon
¼ cup (1¾ ounces) granulated sugar
¼ teaspoon ground cinnamon (optional)
1 cup apple cider (or 1 cup apple juice is what I had on hand)
1. To make the topping, mix all of the ingredients EXCEPT the melted butter.
Stir in the melted butter and moisten everything. Crumbs should form. Set aside.
2. To make the filling, preheat oven to 450 degrees. In a great big bowl, mix apples, lemon juice, sugar and cinnamon. Set aside.
3. In a large 12″ skillet that is also oven safe, boil the apple cider over medium heat. Reduce by half – which took about 5 minutes.
4. Add apples to the juice. Stir and cook over medium-low for 12 minutes.
5. Add crumb topping on top. Put the entire skillet in the oven for 12-15 minutes. The top should be golden brown. Serve warm with vanilla ice cream on top.
