SERVES 6 TO 8
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 old-fashioned oats are preferable in this recipe, quick-cooking oats can be substituted. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream.
TOPPING |
|
¾ |
cup (3¾ ounces) unbleached all-purpose flour |
¾ |
cup (3 ounces) pecans, chopped fine |
¾ |
cup (2¼ ounces) old-fashioned oats (see note) |
½ |
cup packed (3½ ounces) light brown sugar |
¼ |
cup (1¾ ounces) granulated sugar |
½ |
teaspoon ground cinnamon |
½ |
teaspoon table salt |
8 |
tablespoons (1 stick) unsalted butter, melted |
FILLING |
|
3 |
pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into ½-inch-thick wedges (see note) |
¼ |
cup (1¾ ounces) granulated sugar |
¼ |
teaspoon ground cinnamon (optional) |
1 |
cup apple cider |
2 |
teaspoons juice from 1 lemon |
2 |
tablespoons unsalted butter |
1. FOR THE TOPPING: Adjust an oven rack to the middle position and heat the oven to 450 degrees. Combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Stir in the butter until the mixture is thoroughly moistened and crumbly. Set aside while preparing the fruit filling.
2. FOR THE FILLING: Toss the apples, sugar, and cinnamon (if using) together in a large bowl; set aside. Bring the cider to a simmer in a 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer the reduced cider to a bowl or liquid measuring cup; stir in the lemon juice and set aside.
3. Heat the butter in the now-empty skillet over medium heat. When the foaming subsides, add the apple mixture and cook, stirring frequently, until the apples are beginning to soften and become translucent, 12 to 14 minutes. (Do not fully cook the apples.) Remove the pan from the heat and gently stir in the cider mixture until the apples are coated.
4. Sprinkle the topping evenly over the fruit, breaking up any large chunks. Place the skillet on a baking sheet and bake until the fruit is tender and the topping is deep golden brown, 15 to 20 minutes. Cool on a wire rack until warm, at least 15 minutes, and serve.