https://youtu.be/gsf_-OzIVjc
EASY APPLE CRISP IN A CAST-IRON SKILLET Serves 6-8 Print Recipe on Blog: http://bit.ly/2NC86xs I
NGREDIENTS: 7 cups (1050g) Gala Apples, peeled, cored and cut into wedges 2
tbsp (30ml) fresh lemon juice
1/3 cup (65g) white sugar
2 tbsp (15g) cornstarch
1 tsp (5ml) pumpkin pie spice or cinnamon (Click here http://bit.ly/2zPINCN to learn how to make Pumpkin Pie Spice at Home)
3 tbsp (45g) butter
1/3 cup (60g) brown sugar
¼ cup (60ml) water
Crisp Topping:
¾ cup (90g) flour
2 tbsp (23g) brown sugar
2 tbsp (25g) white sugar
¾ tsp (3.75ml) baking powder
large pinch salt
¼ tsp (1.25ml) cinnamon
8 tbsp (120ml) melted butter
¾ cup (65g) old fashioned oats
1/2 cup (75g) pecans, chopped
½ cup (75g) Heath toffee bits
METHOD: Preheat oven to 375F (190C). In a large bowl toss the apples with the lemon juice, white sugar, cornstarch and pumpkin pie spice. Toss with hands until everything is well coated and combined. Set aside.
In a 10-inch cast-iron skillet, melt 3 tbsp (45g) of butter, add brown sugar and whisk to combine. Transfer apple mixture to the skillet and allow apples to simmer on medium-low while you prepare the crisp topping.
In a medium sized bowl whisk together the flour, brown sugar, white sugar, baking powder, salt and cinnamon.
Then add the melted butter. Stir to combine, then add the oats, pecans and toffee bits. Set aside.
At this stage check the apples, stirring occasionally, the liquid in the bottom should start the thicken as it heats and the cornstarch is activated. At this point pour ¼ cup of water over the apples. This will create more of a sauce for the apples to cook in while the crisp bakes, resulting in a nice syrupy mixture once it’s done.
Remove the skillet from the heat and add the crisp topping, sprinkling it evenly over the top.
Then place the skillet in the oven and bake for 30-35mins. The crisp will be golden brown and the juices will be bubbling underneath. Serve right away or, allow to cool completely, cover with foil and refrigerate. Then 25 minutes before serving, remove the foil and add drizzle 3 tablespoons of water all over the top of the crisp (this will loosen the syrup that has congealed due to the refrigeration) cover with the foil and bake at 375F for 15 minutes. Then remove the foil and bake for another 10 minutes uncovered until topping is crisp and the juices underneath are bubbling. Serve in small bowls with vanilla ice cream.