Skillet Caramel-Apple Crisp
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/400 grams granulated sugar
- ¾cup/170 grams unsalted butter (1½ sticks), diced
- 1cup/240 milliliters heavy cream
- 1teaspoon vanilla bean paste or extract
- 1teaspoon kosher salt
- 3pounds/1,360 grams tart, firm apples, such as Mutsu, Jonathan or Honeycrisp (about 6 medium apples)
- 1tablespoon fresh lemon juice
- 1teaspoon ground cinnamon
- ½teaspoon ground cardamom
- ⅛teaspoon ground cloves
- Pinch of kosher salt
- 1cup/130 grams all-purpose flour
- 1cup/90 grams old-fashioned oats
- ⅓cup/40 grams chopped pecans (optional)
- ⅓cup/75 grams light brown sugar
- ½teaspoon kosher salt
- ½cup/115 grams unsalted butter (1 stick), softened
For the Caramel Sauce
For the Filling
For the Topping
Nutritional analysis per serving (10 servings)
650 calories; 36 grams fat; 20 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 84 grams carbohydrates; 5 grams dietary fiber; 62 grams sugars; 4 grams protein; 330 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the caramel sauce: Add the granulated sugar and ¼ cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.
- Step 2
After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.
- Step 3
When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.
- Step 4
Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into ½-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle ½ cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.
- Step 5
Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.
Private Notes
Comments
My question is why the Skillet? I only have a large one, too big for this recipe. Used a 10" baking pan instead. I would love to know - apart from the aesthetics - why the recipe does not provide for baking in either a skillet or a baking pan.
Very nice recipe. I did make one change, which was to make the caramel sauce at the end, after the crisp was already in the oven. It takes, overall, less time than way. Also, it took me much longer than 4-5 min before it was ready to add the heavy cream. The caramel went great with the crisp and it definitely should not be eliminated if you are considering making this. Get some vanilla ice cream or use the rest of the heavy cream to make whipped cream and it’s a perfect dessert.
Since you made that caramel sauce after, did you replace the 1/2 cup caramel sauce that goes in with the apples with anything? Or was it juicy enough without it?
Inspired by a cook in Cape Breton Canada, at a dinner social, I made this pie into a gluten-free one, using King Arthur's 1;1. I also made extra crust, and spread some of it on the bottom of the pan to mimic a true crust. Served it at Thanksgiving and it was the preferred pie of the three we made. Today, I made the caramel vegan, using margarine, no additional salt, and Silk heavy cream. It turned out grandly! This is what we celiacs do.
The acid in the lemon and apples stripped plenty of the seasoning off my cast iron pan. Next time, I’ll make this in Pyrex. Oh yes, there will be a next time. The caramel raised this next level.
Absolutely incredible. I made a 3x recipe with 9 lbs of ambrosia apples in two 1/2 hotel pans. I also added allspice ginger. Cook time was longer than stated, but it was likely more of a deep dish version with the triple recipe. The caramel was excellent, although I modified it slightly. I substituted about 30 grams of DE42 corn glucose syrup for 30 g of the sugar, and I cooked it slightly longer to around 310 F. I also added half and half to thin it out further. Served with vanilla ice cream.