If the thought of baking an apple pie for the holidays doesn’t exactly make you swoon with anticipation, here’s my alternative that’s made of sugar and spice… and everything nice. Sorry, couldn’t resist.
This apple crisp is the laid back, slightly undone, undeniably cool cousin to pie. It packs your favorite cold weather flavors into fun little cast iron skillets. I use the 6.5 inch ones by Lodge, but you can make it in a big skillet if you don’t have the smaller versions. Told you this was laid back.
Pick up a few of your favorite apples – I used an heirloom variety called Belle de Boskoop but any tart apple will do – and get ready to fill up the kitchen with the smell of sweet baked goodness. Now who wouldn’t love that?
*Recipe from Capers Ogletree of Ned Ludd via Small Suppers*
Skillet Apple Crisp
For the filling:
4-6 apples, cored and ¼ inch sliced
½ cup brown sugar
3 Tbsp cornstarch
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp clove
pinch of salt
1 oz bourbon
For the topping:
½ lb or 2 sticks of butter
1 cup brown sugar
1 cup granulated sugar
1 cup all purpose Flour
1 cup rolled oats
1 tablespoon Kosher salt
Preheat oven to 350 degrees.
Combine filling ingredients in a medium bowl and mix well. Distribute between six 6.5 inch cast iron skillets.
To make topping, cut butter into 1/4" pieces. Place remaining ingredients in a medium bowl and mix well. Rub butter into dry mixture until a stiff crumble forms. Top fruit with crumble.
Bake for 15-20 minutes until fruit mixture bubbles, cooking the corn starch.
Enjoy with Bourbon Creme Anglaise or your favorite ice cream.