Caramel Apple Crisp (Skillet Method)

Ingredients

• 3 lbs Apples (Pink Lady or other baking apples) (Choose apples that hold their shape when baked (e.g., Pink Lady, Granny Smith, Honeycrisp, Braeburn).)
• 1 cup Granulated sugar (Divided: 1/2 cup for caramel, 1/3 cup for topping)
• 16 tbsp Unsalted butter (cold, cut into cubes) (4 tbsp for caramel, 12 tbsp for topping)
• 2 tsp Heavy cream
• 1 tsp Vanilla extract
• 2 cups Old-fashioned rolled oats
• 0.5 cup All-purpose flour
• 0.33 cup Demarara sugar (For topping)
• 1 tbsp Cornstarch (For thickening filling)
• 1 tsp Ground cinnamon (For topping)
• 0.75 tsp Kosher salt (1/4 tsp for topping, pinch for filling)
• 0.5 tsp Apple cider vinegar (Optional, to balance sweetness if apples are not tart)
• to taste Vanilla ice cream (for serving) (Optional, for serving)

Instructions

1. Make the Crisp Topping

   In a large mixing bowl, combine 2 cups old-fashioned rolled oats, 1/2 cup all-purpose flour, 1/3 cup granulated sugar, 1/3 cup demarara sugar, 1 tsp ground cinnamon, and 1/4 tsp kosher salt. Add 12 tbsp cold unsalted butter, cut into cubes. Use your fingertips to work the butter into the dry ingredients until the mixture is uniform, with no visible pieces of butter and no loose flour. The mixture should clump together in moist crumbles. Place the bowl in the refrigerator to keep the topping cold while you prepare the filling.

   Time: PT10M

2. Prepare the Apples

   Peel, core, and slice 3 lbs of apples into 1/4-inch thick slices. Use a vegetable peeler for efficiency: peel around the top and bottom, then peel from top to bottom. Cut the flesh away from the core in large lobes, then slice into even pieces. Set aside.

   Time: PT15M

3. Preheat the Oven

   Position a rack in the center of the oven and preheat to 350°F.

   Time: PT5M

   Temperature: 350°F

4. Make the Caramel

   Place a 10-inch oven-safe skillet over medium-high heat. Sprinkle 1/2 cup granulated sugar evenly over the bottom. Let the sugar melt undisturbed, then gradually add the rest as it melts. Once most of the sugar is melted and turning golden, reduce heat to medium and stir gently to help it melt evenly. When the caramel is a deep golden color, remove from heat. Immediately add 4 tbsp unsalted butter, stirring until melted and incorporated. Stir in 2 tsp heavy cream and 1 tsp vanilla extract until smooth.

   Time: PT8M

5. Cook the Apples in Caramel

   With the skillet over medium heat, add about half the sliced apples to the caramel. Stir to coat and cook for 2-3 minutes until starting to soften. Add the remaining apples and continue to cook, stirring occasionally, until the apples are flexible, translucent, and have released some juices (about 8 minutes).

   Time: PT10M

6. Thicken the Filling

   In a small bowl, combine 1 tbsp cornstarch with 1 tbsp water to make a slurry. Pour the slurry over the apples and stir well. Continue to cook over medium heat, stirring, until the juices thicken and become glossy (about 2 minutes). Remove from heat.

   Time: PT3M

7. Balance the Filling (Optional)

   Taste the filling. If the apples are very sweet, add 1/2 tsp apple cider vinegar and a pinch of salt to balance the flavor. Stir to combine.

   Time: PT1M

8. Assemble the Crisp

   Spread the apple filling evenly in the skillet. Remove the oat topping from the fridge and scatter it evenly over the apples, covering the surface completely.

   Time: PT3M

9. Bake

   Transfer the skillet to the preheated oven. Bake at 350°F for 40-50 minutes, until the topping is golden brown and the juices are bubbling around the edges.

   Time: PT45M

   Temperature: 350°F

10. Cool and Serve

    Remove the skillet from the oven and let the crisp cool for at least 10-15 minutes. Serve warm, ideally with vanilla ice cream.

    Time: PT10M

11. Cleanup

    Wash all bowls, utensils, and the skillet (once cool). Wipe down counters and clean up any sticky caramel spills.

    Time: PT15M

Nutrition Facts

Calories

410

Protein

3g

Carbohydrates

60g

Fat

18g

Fiber

5g