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Warm Apple Skillet Crisp
Andre Lewis

Warm Apple Skillet Crisp

Apple crisp is the useful steakhouse dessert: warm, generous and easier to get right than pastry. Tart apples keep their shape under a brown-sugar oat lid. Let the skillet rest after baking or the filling will run away from every scoop.
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Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 6 medium Granny Smith apples peeled and cut into 1/2-inch wedges
  • 1/2 cup light brown sugar divided
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon divided
  • 1/4 tsp kosher salt
  • 1 tbsp cornstarch
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 6 tbsp cold unsalted butter cut into cubes

Method
 

  1. Heat the oven to 375°F and lightly butter a 10-inch cast-iron skillet.
  2. Toss the apples with 1/4 cup brown sugar, lemon juice, 1/2 teaspoon cinnamon, salt and cornstarch.
  3. Spread the apples evenly in the skillet, pressing down any wedges that stand above the rim.
  4. Mix the oats, flour, remaining brown sugar and remaining cinnamon in a bowl.
  5. Rub the cold butter into the oat mixture with your fingertips until moist clumps the size of peas form.
  6. Scatter the topping evenly over the apples without packing it down.
  7. Bake for 38 to 42 minutes until the top is brown and thick apple juices bubble around the edge.
  8. Cool for 20 minutes before spooning the crisp into bowls so the filling can thicken.