September reminds us that fall is around the corner, along with apples ready for harvest. Caramel-apple crisp gives us the best of both worlds – apples and caramel! We think you’ll enjoy this recipe made in a skillet for a special touch, and as always, enjoy!
Skillet Caramel – Apple Crisp
Topping
1 Cup AP Flour
1 Cup OF Oats
1/3 C Pecans, chpd
1/3 C Light Brn Sugar
½ tsp Kosher Salt
½ C Unsalted Butter
Caramel Sauce
2 cups Granulated Sugar
¼ cup water
¾ cup Unsalted Butter, diced
1 cup Heavy Cream.
1 tsp vanilla bean paste or
Extract.
1 tsp Kosher Salt
Apple Filling
3# Tart Apples (6 each)
1 Tbsp Fresh Lemon Juice 1 tsp Ground Cinnamon
½ tsp Ground Cardamon
1/8 tsp Ground Cloves
1 Pinch Kosher Salt
Instructions – Caramel Sauce:
- Add the granulated sugar and ¼ cup water to a 3-quart saucepan and stir to combine.
- Add the butter and set it over medium-high heat, but do not stir.
- Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4-5 minutes.
- After the mixture has begun to brown at the edges, use a heat-proof spatula to carefully stir it occasionally until it is deep golden brown and begins to smoke just slightly, about 4-5 minutes.
- Do not walk away from the pan during this process as caramel will go from golden to burned in moments.
- When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and spitter before turning into a smooth sauce.
- Add the vanilla and salt. Carefully pour the caramel into a heat-safe container to cool. This yields about 2 cups.
Instructions – Apple Filling
- Heat the oven to 350F and set a rack in the center.
- Peel, core, and slice the apples in ½-inch slices, removing any bruised bits if necessary.
- Combine the sliced apples, lemon juice, spices, and salt in a large bowl, and stir to combine.
- Drizzle ½ cup of the caramel sauce over the top and stir again.
- Scrape the apples and all of the juices into a 9- or 10-in oven-safe skillet.
Instructions – Topping
- In the same bowl, combine the flour, oats, pecans, brown sugar, and salt. Stir until well combined.
- Add the butter and mash it into the dry ingredients with your fingers until crumbs form.
- Pour the crumb topping evenly over the apples.
- Bake the crisp until the topping is golden and the juices are bubbling, 40-50 minutes.
- Server warm with caramel sauce and ice cream.
- Store any remaining sauce in an airtight container in the refrigerator (for about a week).
Recipe courtesy of: https://cooking.nytimes.com/recipes/1020588-skillet-caramel-apple-crisp