So I was watching America's Test Kitchen (LOVE THEM) and saw them make this. It looked so good I decided to try it.
But they used a regular 12" skillet which I don't have so I used my larger cast iron skillet. It seemed to work fine.
Apple Crisp
Start the oven warming to 450.
Mix together apples:
3 lbs ( roughly 7 Apples) Golden Delicious Apples; peeled, cored and sliced
1/2 c sugar
1/2 to 1 t cinnamon
Set aside.
Then :
1 cup apple cider -- reduced in medium heat skillet to 1/2 cup
(I didn't have any apple cider. So I used an apple cider mix envelope. It worked out pretty well. Basically what you'd be buying unless you got pure anyway.)
While that's reducing mix the topping:
3/4 c flour
3/4 c pecans
3/4 c instant oats
1/2 c brown sugar
1/4 c sugar
(I mixed these two up when I made it and it was still delicious)
1/2 t cinnamon
1/2 t salt
Mix together then add
8 T melted butter
Pour your apple cider concentrate back into the mixing cup you used to measure it. (I cooked it down a little below 1/2 cup so added water at this point. Oops.)
Add 2 T lemon juice
Put 2T butter back into your pan. Let it melt and coat the pan. Then add your apples and cook until just starting to carmelize. This takes about 12 minutes.
Add your apple cider. (I missed this step and had to add it after I added the topping. Not the best idea.)
Add topping to apples and cider in the skillet. Put the skillet on a baking sheet and into an oven at 450. Cook for about 20 minutes or until topping starts to brown. Cool for 15 minutes.
We then ate it with vanilla ice cream and it was SO GOOD! It was so good I didn't get any pictures. I just ate it instead.
2 comments:
If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 by 9-inch baking dish. Top the filling as directed and bake for an additional 5 minutes. We like Golden Delicious apples for this recipe, but any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted. Do not use Granny Smith apples in this recipe. While rolled oats are preferable in the topping, quick-cooking oats can be substituted. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream.
INGREDIENTS
Topping
3/4cup (3 3/4 ounces) unbleached all-purpose flour
3/4cup pecans, chopped fine
3/4cup old-fashioned rolled oats (see note)
1/2cup (3 1/2 ounces) packed light brown sugar
1/4cup (1 3/4 ounces) granulated sugar
1/2teaspoon ground cinnamon
1/2teaspoon table salt
8tablespoons (1 stick) unsalted butter, melted
Filling
3pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note)
1/4cup (1 3/4 ounces) granulated sugar
1/4teaspoon ground cinnamon (optional)
1cup apple cider
2teaspoons juice from 1 lemon
2tablespoons unsalted butter
INSTRUCTIONS
1. 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.
2. 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.
3. 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.
4. 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.
TECHNIQUE
3 STEPS TO GREAT APPLE CRISP
Traditional apple crisp is never terrible, but it’s often flawed by unevenly cooked apples and a topping more mushy than crisp. Here’s how we turn a decent dessert into something great.
1. CREATE APPLE
CONCENTRATE Reducing cider and adding it to the filling concentrates the fruity flavor, even when apples are out of season.
2. CREATE CARAMELIZED
APPLES Sautéing sugared apples in butter contributes caramelized flavor and allows for stirring, so slices turn out evenly cooked.
3. TRANSFER TO OVEN
Just 15 minutes at 450 degrees browns the topping without overcooking the apples and keeps the topping from turning mushy.
The actual recipe (above.) It wasn't posted on their website before. :)Enjoy!
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