Monday, December 23, 2019

Skillet Caramel Apple Crisp with Homemade Cinnamon Ice Cream

Do you make apple pies for the holidays? Or do you want to make some different this year. The combination of this Skillet Caramel Apple Crisp and the Homemade Cinnamon Ice Cream  will have your friends and family coming back for 2nd and 3rds! Makes 6 servings. 


1 cup all-purpose flour 
3/4 cup old-fashioned rolled oats
3/4 cup firmly packed light brown sugar 
1 teaspoon cinnamon 
1/2 teaspoon salt 
1 stick (1/2 cup) unsalted butter, cut into bits and softened. 
3 lbs. Macintosh apples, peeled, cored and cut into 1/3” slices (8 cups)
2 tablespoons freshly squeezed lemon juice 
1/2 cup granulated sugar 
1 tablespoon cornstarch 

Salted caramel:
1/2 cup heavy whipping cream 
1/8 cup water
1/2 cup granulated sugar 
1 tablespoon unsalted butter, cut into 1/2” cubes
1/2 teaspoon sea salt, + more to taste 


Preheat oven to 375F. Let butter sit out to soften. In a small saucepan heat the cream until it just s begins to boil then remove from heat and set aside. 

In a medium saucepan over med/low heat add the sugar and water and stir with a wooden or silicone spoon until sugar dissolves. Increase heat to high and boil, swirling pan if needed so sugar cooks evenly. (DO NOT STIR!)  Cook until caramel turns a deep golden brown. 

Immediately turn off the heat and add the warm cream, salt and butter. Be careful the mixture will rise and sputter. Stir with the same spoon to blend. Cool to room temperature. Add more salt, if needed. 

In a medium bowl stir together the flour, oats, brown sugar, cinnamon and salt. Add in the softened butter then combine mixture to resemble course meal. In a large bowl combine the apple slices, lemon juice, granulated sugar, cooled caramel and cornstarch then transfer to a 9” cast iron skillet. Crumble the oat mixture over the apples and bake about 25-30 or until apples are cooked through and top is golden. 

Let stand for 10 minutes, serve warm with the homemade cinnamon ice cream. Easy Peasy! 

No comments:

Post a Comment