Skillet Apple Crisp

I’m not suggesting anyone nix their apple pie on Thanksgiving but I am proposing a little ‘pre-gaming’ with some killer apple crisp.  Thanksgiving is les than a week away and I’m getting ready!  I found this Skillet Apple Crisp recipe from America’s Test Kitchen in a magazine last fall and have been making it ever since.  Hands down favorite!

Step 1:  Peel 6-7 medium sized apples, I used Macintosh.  Slice them into a skillet and sprinkle a little cinnamon.  Pour a little bit of water into the bottom of the skillet and turn on low-medium heat.  The goal is to start to soften the apples before they finish in the oven.  The amount of time they spend softening in the skillet will depend on how ‘fresh’ and firm the apples are.  Mine were pretty soft so I didn’t warm them over the stove top too long.

Step 2:  While the apples are softening in the skillet, grab a large bowl.  Crisp time!  Add in the following:

  • 3/4 cup whole wheat flour
  • 3/4 cup rolled oats
  • 3/4 cup chopped pecans
  • 1/2 cup softened butter
  • 1/2 cup brown sugar
  • 1 Tablespoon of cinnamon

Mix everything together really well until it forms crumbles.  Remove the semi-softened apples from the heat and sprinkle the top with the crisp mixture.  Pop that skillet with the apples and the crisp into the oven (**Note** Make sure you use an oven-proof skillet).  Let the skillet apple crisp in the oven for approximately 30 minutes until the top is starting to brown but not burn.  If your apples are still firm, leave it in the oven as long as you can without burning the topping.  (350 degree oven)

Apple Crisp professionals would probably serve it warm with vanilla ice cream but I’m a bit of a crisp purist, I prefer it as is- warm and right out of the oven.  Give it a shot folks, pre-game for Thanksgiving with a little breakfast/lunch/dinner treat. (Yes, because it’s so good you can eat it anytime of the day!!)





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