January 05, 2016

Skillet Apple Crisp


8-10 Granny Smith apples, peeled, cored, thinly sliced
(sometimes I substitute in 2-3 Pink Lady, Honeycrisp, or other sweet firm apple)
½ cup sugar
½ cup brown sugar
⅔ cup flour
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ cup (1 stick) of unsalted butter, cut into small cubes
juice of 1 ripe lemon

For the crumb topping:
2 cups flour
1 cup sugar
1 cup brown sugar
1 tsp salt
½ tsp cinnamon
1 cup (2 sticks) unsalted butter, cut into small cubes

Preheat oven to 375.
In a small bowl, combine sugar, brown sugar, flour, salt, cinnamon, and nutmeg.
In a large bowl, toss the thinly sliced apples with the lemon juice; then toss in the sugar mixture.
Stir in the butter cubes.
Carefully pour or spoon the apples into a 12” cast iron skillet or other large oven-safe skillet.
Cover with a lid and heat over medium heat, stirring occasionally until the apples are tender and the sugar and butter mixture becomes a yummy caramelized glaze.

While the apples cook on the stove, mix together the crumb topping, cutting the butter bits into the dry ingredients using two forks or a pastry cutter.

When the apples are tender and the liquid is glaze-y and good, spread the crumb topping all around the top of the apples. Bake uncovered in the oven for 25-30 minutes or until the topping is golden brown and the juices are thick and bubbly.


1 cup sugar
6 Tbl unsalted butter
½ cup heavy cream
1 tsp fine sea salt
1 tsp vanilla

In a large heavy-bottomed pot (large enough that the sauce can bubble up without bubbling over),
stir sugar with a wood spoon over medium+ heat until completely melted and a warm caramel color. The sugar will start dry, then clump, then partly melt and clump more before completely melting smooth and darkening. Keep stirring!
Add 6 Tbl butter, one tablespoon at a time stirring constantly; let boil for about 2 minutes or so.
Slowly and carefully pour in the heavy cream, stirring constantly.
Allow to rise up and boil for a minute or so. Stir well before removing from heat.
Stir in teaspoon of salt and teaspoon of vanilla.
Give it a few minutes to cool.
Don’t lick the spoon or stick your finger in it because it will scald your mouth! (trust me!)
Pour into a heat-proof jar or bowl with a lid.
Serve over warm skillet apple cobbler.