AMERICA'S TEST KITCHEN SKILLET APPLE CRISP

America's Test Kitchen Skillet Apple Crisp image

Provided by Maureen in MA

Categories Dessert

Time 55m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 14

3/4 cup all-purpose flour, unbleached
3/4 cup pecans, chopped fine
3/4 cup old fashioned oats (quick-cooking oats may be substituted)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
8 tablespoons unsalted butter, melted (1 stick)
3 lbs golden delicious apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges (about 7 medium)
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon (optional)
1 cup apple cider
2 teaspoons lemon juice
2 tablespoons unsalted butter

Steps:

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.
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.
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.
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.