Skillet Apple Crisp

14 Dec

Arkansas Black apples in the CSA were beautiful– so while I rarely make dessert, it seemed time to make a crisp.

A quick search for a Cooks Illustrated take on it turned up this recipe, which I followed the rough spirit of without measuring because I was running around making dinner at the last minute.

Basically, I sliced four apples and tossed them in lemon juice, brown sugar, and grated nutmeg, then melted butter and a cup of hard cider in a skillet, tossed in the apples, and cooked them over medium covered until mostly cooked through– 10-15 minutes. I mixed some oats, flour, brown sugar, and a pinch of salt and cinnamon, sprinkled that over the apples, sliced 4 Tbsp of butter into thin squares over that, and put the whole skillet in a 350F oven for about 20 minutes, while we ate the rest of dinner. Not bad, with vanilla ice cream, of course.

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