Skillet Caramel Apple Crisp
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 6 servings
Ingredients
Apple crisp:
1 cup all-purpose flour
3/4 cup old-fashioned rolled oats
3/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into bits and softened
3 pounds McIntosh apples, peeled and sliced 1/3-inch thick (about 8 cups)
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1 tablespoon corn starch
Salted caramel:
1/2 cup heavy whipping cream
1/8 cup water
1/2 cup granulated sugar
1 tablespoon unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sea salt, plus more to taste
1 cup all-purpose flour
3/4 cup old-fashioned rolled oats
3/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into bits and softened
3 pounds McIntosh apples, peeled and sliced 1/3-inch thick (about 8 cups)
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1 tablespoon corn starch
Salted caramel:
1/2 cup heavy whipping cream
1/8 cup water
1/2 cup granulated sugar
1 tablespoon unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sea salt, plus more to taste
Procedure
With an abundance of apples ready for picking and the thermometer falling, warm up on a chilly fall night with crispy apple and cinnamon flavors.
Preheat oven to 375ºF.
1. To prepare salted caramel: In a small saucepan, heat the cream just until it begins to boil. Remove from the heat and set aside.
2. Add sugar and water to a medium saucepan. Place pan over medium-low heat and stir with a wooden spoon or silicone spatula until the sugar is dissolved and the liquid is clear. Increase the heat to high and boil rapidly, swirling the pan occasionally (do not stir) so that the sugar cooks evenly. Cook until the caramel turns a deep golden brown. Test the color by dipping a clean spoon into the caramel and dripping a bit on a white plate.
3. Immediately turn off the heat and add the warmed cream, butter, and salt. (Be careful here—the mixture will rise dramatically in the pan and sputter.) Stir with the wooden spoon or the spatula to blend. If any bits of caramel have solidified, set the pan back over very low heat and stir gently until they melt. Cool the caramel to room temperature. Add more salt, to taste.
4. To prepare crisp topping: In a bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Add the butter, blend the mixture until it resembles coarse meal.
5. To bake the crisp: In a large bowl, toss the apples with the lemon juice, granulated sugar, cooled caramel and corn starch and transfer the mixture to 9-inch cast iron skillet. Crumble the topping evenly over the apple mixture and bake the crisp in the middle of preheated oven until the apples are cooked through and the top is golden, about 25 to 30 minutes.
6. To serve: Let the crisp stand for 10 minutes and serve it warm with the cinnamon ice cream.
Preheat oven to 375ºF.
1. To prepare salted caramel: In a small saucepan, heat the cream just until it begins to boil. Remove from the heat and set aside.
2. Add sugar and water to a medium saucepan. Place pan over medium-low heat and stir with a wooden spoon or silicone spatula until the sugar is dissolved and the liquid is clear. Increase the heat to high and boil rapidly, swirling the pan occasionally (do not stir) so that the sugar cooks evenly. Cook until the caramel turns a deep golden brown. Test the color by dipping a clean spoon into the caramel and dripping a bit on a white plate.
3. Immediately turn off the heat and add the warmed cream, butter, and salt. (Be careful here—the mixture will rise dramatically in the pan and sputter.) Stir with the wooden spoon or the spatula to blend. If any bits of caramel have solidified, set the pan back over very low heat and stir gently until they melt. Cool the caramel to room temperature. Add more salt, to taste.
4. To prepare crisp topping: In a bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Add the butter, blend the mixture until it resembles coarse meal.
5. To bake the crisp: In a large bowl, toss the apples with the lemon juice, granulated sugar, cooled caramel and corn starch and transfer the mixture to 9-inch cast iron skillet. Crumble the topping evenly over the apple mixture and bake the crisp in the middle of preheated oven until the apples are cooked through and the top is golden, about 25 to 30 minutes.
6. To serve: Let the crisp stand for 10 minutes and serve it warm with the cinnamon ice cream.
Skillet Caramel Apple Crisp
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 6 servings
Ingredients
Apple crisp:
1 cup all-purpose flour
3/4 cup old-fashioned rolled oats
3/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into bits and softened
3 pounds McIntosh apples, peeled and sliced 1/3-inch thick (about 8 cups)
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1 tablespoon corn starch
Salted caramel:
1/2 cup heavy whipping cream
1/8 cup water
1/2 cup granulated sugar
1 tablespoon unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sea salt, plus more to taste
1 cup all-purpose flour
3/4 cup old-fashioned rolled oats
3/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into bits and softened
3 pounds McIntosh apples, peeled and sliced 1/3-inch thick (about 8 cups)
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1 tablespoon corn starch
Salted caramel:
1/2 cup heavy whipping cream
1/8 cup water
1/2 cup granulated sugar
1 tablespoon unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sea salt, plus more to taste
Procedure
With an abundance of apples ready for picking and the thermometer falling, warm up on a chilly fall night with crispy apple and cinnamon flavors.
Preheat oven to 375ºF.
1. To prepare salted caramel: In a small saucepan, heat the cream just until it begins to boil. Remove from the heat and set aside.
2. Add sugar and water to a medium saucepan. Place pan over medium-low heat and stir with a wooden spoon or silicone spatula until the sugar is dissolved and the liquid is clear. Increase the heat to high and boil rapidly, swirling the pan occasionally (do not stir) so that the sugar cooks evenly. Cook until the caramel turns a deep golden brown. Test the color by dipping a clean spoon into the caramel and dripping a bit on a white plate.
3. Immediately turn off the heat and add the warmed cream, butter, and salt. (Be careful here—the mixture will rise dramatically in the pan and sputter.) Stir with the wooden spoon or the spatula to blend. If any bits of caramel have solidified, set the pan back over very low heat and stir gently until they melt. Cool the caramel to room temperature. Add more salt, to taste.
4. To prepare crisp topping: In a bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Add the butter, blend the mixture until it resembles coarse meal.
5. To bake the crisp: In a large bowl, toss the apples with the lemon juice, granulated sugar, cooled caramel and corn starch and transfer the mixture to 9-inch cast iron skillet. Crumble the topping evenly over the apple mixture and bake the crisp in the middle of preheated oven until the apples are cooked through and the top is golden, about 25 to 30 minutes.
6. To serve: Let the crisp stand for 10 minutes and serve it warm with the cinnamon ice cream.
Preheat oven to 375ºF.
1. To prepare salted caramel: In a small saucepan, heat the cream just until it begins to boil. Remove from the heat and set aside.
2. Add sugar and water to a medium saucepan. Place pan over medium-low heat and stir with a wooden spoon or silicone spatula until the sugar is dissolved and the liquid is clear. Increase the heat to high and boil rapidly, swirling the pan occasionally (do not stir) so that the sugar cooks evenly. Cook until the caramel turns a deep golden brown. Test the color by dipping a clean spoon into the caramel and dripping a bit on a white plate.
3. Immediately turn off the heat and add the warmed cream, butter, and salt. (Be careful here—the mixture will rise dramatically in the pan and sputter.) Stir with the wooden spoon or the spatula to blend. If any bits of caramel have solidified, set the pan back over very low heat and stir gently until they melt. Cool the caramel to room temperature. Add more salt, to taste.
4. To prepare crisp topping: In a bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Add the butter, blend the mixture until it resembles coarse meal.
5. To bake the crisp: In a large bowl, toss the apples with the lemon juice, granulated sugar, cooled caramel and corn starch and transfer the mixture to 9-inch cast iron skillet. Crumble the topping evenly over the apple mixture and bake the crisp in the middle of preheated oven until the apples are cooked through and the top is golden, about 25 to 30 minutes.
6. To serve: Let the crisp stand for 10 minutes and serve it warm with the cinnamon ice cream.