Enjoying this apple crisp with crunchy almond topping will usher the fall season right into your home!
Over Labor Day weekend, Justin and I attended a wedding in Little Rock. It was the most gorgeous event, and we had an absolute blast exploring the local digs! Although we were missing out on our weekly farmers market experience, we were so glad that our hotel was close to Little Rock’s River Market, where they have a farmers market on Saturday mornings, just like Tulsa!
Unfortunately we didn’t have a refrigerator in our hotel room, so the only things we could manage for the whole weekend were apples and granola. I figured I’d make a crisp of some sort out of the apples, like me and my mom used to. As I was revisiting my amazing America’s Test Kitchen Cooking for Two cookbook (affiliate link), I found a recipe for a skillet apple crisp. I loved the idea so I went to work tweaking and perfecting the crumble topping.
I even suffered a burn while completing this recipe…PRO TIP: DO NOT TRY TO GRAB A HOT SKILLET TO PUT IT BACK IN THE OVEN. You will burn the dickens out of your entire hand, call your husband, and ask him to come home to watch you cry, and then he’ll wrap it up so that you look like Dobby in Harry Potter when he had to iron his hands, and the entire thing is just devastating. BUT it tasted good, so I guess it was worth it! I wish we would have had some ice cream to go with it – this dessert practically begs for it!
Let me know if you try this one, and DO BE CAREFUL!
Skillet Apple Crisp with Crunchy Almond Topping
- For Topping:
- 1/4 C. all-purpose flour
- 1/4 C. slivered almonds
- 1/4 C. rolled oats
- 3 T. melted butter
- 1/4 C crisp rice cereal
- ¼ t. salt
- For Apples
- 4 apples
- 1/4 t. cinnamon
- 1/8 t. nutmeg
- 3 T. packed brown sugar
- 1 T. white granulated sugar
- 1 T. butter
- Preheat oven to 450 degrees Fahrenheit.
- Cut and peel apples into thin slices.
- Mix apples with sugars, cinnamon and nutmeg. Set aside.
- Combine melted butter, flour, almonds, oats, cereal and salt until mixture is moistened and forms clumps.
- Brown 1 T. butter in a small oven-proof skillet.
- Add apples to the pan and cook until slightly soft (about 5 minutes), stirring occasionally.
- Spread crumble topping over the surface of the apples.
- Place skillet in the oven for 15 minutes, or until bubbly and the topping is starting to turn golden brown.
- Carefully remove skillet from the oven and serve relatively quickly, preferably a la mode!
Farmer Chris says
Yummy and ouch on the hand!
Hillary @ 918 Plate says
Yes ouch! Luckily it was not as bad as it looked (or felt!) at the beginning. All that to say – photographing with one hand is also hard!!
heather (delicious not gorgeous) says
yum! apple crisp just screams fall. now that i’m back at school, i’ve finally accepted that it’s fall, so i think an apple crisp is definitely in store (: and ouch, but at least it was worth it! you might want to try a tripod; i bet it’s still hard to try to style and tinker with everything, but it might be a bit easier!
Hillary @ 918 Plate says
Oh yes, thank HEAVENS i have a tripod. But pressing the shutter with the opposite hand is just not very intuitive…hahah
Liz @ Ready to Yumble says
Oof, sorry about your hand! I’ve *almost* done that many times, but never actually got to the burn-y part. Hope it’s feeling better! The crisp looks glorious. I want to eat so many apple things this fall, I’m having a hard time choosing, but a good crisp is always at the top of my list!