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Caramel Apple Crisp (Skillet Method)
A warm, comforting caramel apple crisp made entirely in a skillet—no pie dough, no fuss. Apples are caramelized, tossed with a homemade caramel, and topped with a buttery oat crumble. Perfect for fall and winter, and best served warm with vanilla ice cream.
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Cost Breakdown
Critical Success Points
- • Make the Crisp Topping: Fully incorporate the butter for a cohesive, clumpy topping.
- • Make the Caramel: Watch closely and add butter as soon as the sugar is golden to prevent burning.
- • Cook the Apples in Caramel: Pre-cook apples until translucent and flexible for the best texture.
- • Thicken the Filling: Stir in the cornstarch slurry and cook until glossy and thickened.
- • Bake: Bake until the topping is deeply golden and juices are bubbling.
Safety Warnings
- • Caramel is extremely hot and can cause burns. Use caution when adding butter and cream.
- • Use oven mitts when handling the hot skillet.
- • Let the crisp cool before serving to avoid burns from hot filling.
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A warm, comforting caramel apple crisp made entirely in a skillet—no pie dough, no fuss. Apples are caramelized, tossed with a homemade caramel, and topped with a buttery oat crumble. Perfect for fall and winter, and best served warm with vanilla ice cream.