Skillet Apple Crisp

Tart apples meet hearty oats in this easy dessert, which is topped with a tang of lemon.<br>
<br>
(serves 8)<BR>
6 tart apples such as Granny Smiths, peeled, cored, and cut into 1/2 inch pieces<BR>
1 vanilla bean, split and seeds scraped out with the tip of a knife<BR>
3/4 cup (packed) light brown sugar<BR>
1 tablespoon corn starch, finely grated zest of 2 lemons, juice of 1<BR>
1 teaspoon ground cinnamon<BR>
1 cup all purpose flour<BR>
1 cup granulated sugar<BR>
1 cup old-fashioned rolled oats<BR>
1/2 teaspoon baking soda<BR>
1/2 teaspoon fine sea salt<BR>
12 tablespoons (1 1/2 sticks) unsalted butter, diced at room temperature<br>
<br>
Preheat the oven to 375 F. Place the apples in a large bowl. Add the vanilla seeds, brown sugar, cornstarch, zest and juice of the first lemon, and cinnamon to the apples and toss to coat. Transfer the apple mixture to a 10-inch skillet and set aside. To make the topping, in a medium bowl, stir together the flour, granulated sugar, oats, baking soda, salt and zest from the second lemon. Add the butter and use your fingertips to rub the butter into the flour mixture until no pieces are larger than small peas. Sprinkle the flour mixture evenly over the apple mixture. Bake for 1 hour, until the apple filling is bubbling and the topping is golden brown. Serve warm.<br>
<br>
--From The Blackberry Farm Cookbook by Sam Beall (Clarkson Potter)<br>
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<I>Per serving (based on 10): 375 calories, 15 grams fat, 9 grams saturated fat, 3 grams protein, 62 grams carbohydrate, 3 grams fiber, 37 milligrams cholesterol, 186 milligrams sodium</I>

( Sun photo by Karl Merton Ferron / October 7, 2009 )

Tart apples meet hearty oats in this easy dessert, which is topped with a tang of lemon.

(serves 8)
6 tart apples such as Granny Smiths, peeled, cored, and cut into 1/2 inch pieces
1 vanilla bean, split and seeds scraped out with the tip of a knife
3/4 cup (packed) light brown sugar
1 tablespoon corn starch, finely grated zest of 2 lemons, juice of 1
1 teaspoon ground cinnamon
1 cup all purpose flour
1 cup granulated sugar
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
12 tablespoons (1 1/2 sticks) unsalted butter, diced at room temperature

Preheat the oven to 375 F. Place the apples in a large bowl. Add the vanilla seeds, brown sugar, cornstarch, zest and juice of the first lemon, and cinnamon to the apples and toss to coat. Transfer the apple mixture to a 10-inch skillet and set aside. To make the topping, in a medium bowl, stir together the flour, granulated sugar, oats, baking soda, salt and zest from the second lemon. Add the butter and use your fingertips to rub the butter into the flour mixture until no pieces are larger than small peas. Sprinkle the flour mixture evenly over the apple mixture. Bake for 1 hour, until the apple filling is bubbling and the topping is golden brown. Serve warm.

--From The Blackberry Farm Cookbook by Sam Beall (Clarkson Potter)

Per serving (based on 10): 375 calories, 15 grams fat, 9 grams saturated fat, 3 grams protein, 62 grams carbohydrate, 3 grams fiber, 37 milligrams cholesterol, 186 milligrams sodium

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