Skillet Apple Crisp with Raspberries and Almonds
By America's Test KitchenPublished on February 24, 2011
Time
1½ hours
Yield
Serves 6 to 8
Ingredients
Topping
¾ cup (3 ¾ ounces/106 grams) unbleached all-purpose flour ¾ cup slivered almonds ¾ cup old-fashioned rolled oats (see note)½ cup (3 ½ ounces/99 grams) packed light brown sugar ¼ cup (1 ¾ ounces/50 grams) granulated sugar ½ teaspoon ground cinnamon ½ teaspoon table salt 8 tablespoons (1 stick) unsalted butter, meltedFilling
3 pounds (1361 grams) Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into ½-inch-thick wedges (see note)¼ cup (1 ¾ ounces/50 grams) granulated sugar ¼ teaspoon ground cinnamon (optional)1 cup apple cider 2 teaspoons juice from 1 lemon⅛ teaspoon almond extract 2 tablespoons unsalted butter ½ pint fresh raspberriesBefore You Begin
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. We like Golden Delicious apples for this recipe, but any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted. 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.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, almonds, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
- Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and almond extract and set aside.
- Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in raspberries and cider mixture until apples are coated.
- Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.
for the topping
for the filling
Time
1½ hoursYield
Serves 6 to 8Ingredients
Topping
Filling
Test Kitchen Techniques
Ingredients
Topping
Filling
Test Kitchen Techniques
Ingredients
Topping
Filling
Test Kitchen Techniques
Why This Recipe Works
Golden Delicious apples won our baking tests because of their ability to maintain their texture and shape. Moving our apple crisp recipe to the stovetop allowed us to stir the apples periodically so they would cook evenly. Plus, the stovetop’s heat drove away extra moisture and allowed the fruit and butter to caramelize and lend a sweet richness to the filling. Sugar, lemon juice, and apple cider gave our skillet apple crisp recipe depth and full-fledged apple flavor. For a topping that did our filling justice, we combined white and brown sugars, added cinnamon, salt, and chopped pecans, and replaced some of the flour with chewy rolled oats. After a few minutes in the oven, the “crisp” was just that.
Before You Begin
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. We like Golden Delicious apples for this recipe, but any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted. 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.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, almonds, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
- Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and almond extract and set aside.
- Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in raspberries and cider mixture until apples are coated.
- Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.
for the topping
for the filling
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