Skillet Apple Crisp
"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. Do not use Granny Smith apples in this recipe. While rolled oats are preferable in the topping, quick-cooking oats can be substituted. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream...."
INGREDIENTS
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Topping:
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¾ cup (3¾ ounces) unbleached all-purpose flour
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¾ cup pecans, chopped fine
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¾ cup old-fashioned rolled oats (see note)
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½ cup (3½ ounces) packed light brown sugar
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¼ cup (1¾ ounces) granulated sugar
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½ teaspoon ground cinnamon
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½ teaspoon table salt
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8 tablespoons (1 stick) unsalted butter, melted
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Filling:
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3 pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into ½-inch-thick wedges (see note)
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¼ cup (1¾ ounces) granulated sugar
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¼ teaspoon ground cinnamon (optional)
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1 cup apple cider
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2 teaspoons juice from 1 lemon
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2 tablespoons unsalted butter
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