Skillet Apple Crisp with Salted Caramel Drizzle
It turned out delicious, perfect for Fall entertaining/one skillet make ahead dessert.
1 tbsp salted butter
2 Granny Smith apples
2 Honey Crisp apples
1 orange, zested
½ orange, juiced
½ tbsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ cup white sugar
¼ cup brown sugar
1 cup all-purpose flour
1 cup rolled oats
¾ cup brown sugar
1 tsp kosher salt
¾ cup salted butter, cold and cubed
1 cup white sugar
⅓ cup water
1 cup heavy cream, warm
2 tbsp salted butter
½ tsp kosher salt
Thomas Keller Insignia Skillet
FOR THE TOPPING:
FOR THE SALTED CARAMEL SAUCE:
PRODUCTS TO USE:
Preheat the oven to 375F. Butter the bottom and all sides of a Thomas Keller Insignia stainless steel skillet.
In a large bowl combine the apples, orange zest and juice, cinnamon, ground nutmeg, ground cloves, white sugar and brown sugar. Stir to combine.
Once combined, lay the apples out in the skillet, pressing to make an even layer, all the way to the edges of the skillet.
Prepare the topping; mix AP flour, rolled oats, brown sugar, kosher salt and diced cold butter. Mix slowly on low, increasing a speed higher as it starts to combine, until you end up with a crumbly consistency. Spread the topping out over the apples, all the way to the edges of the pan.
Bake on center rack at 375F for one hour.
While the Apple Crisp is baking, prepare the Salted Caramel Drizzle. In a saucepan, add sugar and water over medium heat.
In a small separate saucepan, warm the heavy cream over low heat.
The sugar will melt down and after about 10 minutes, it will start to crystalize and get a golden color. Stir with a wooden or silicone spoon until it reaches an amber brown. Turn off the heat.
Slowly add the warm cream, stirring to combine completely. Add in the butter and kosher salt, continuously stirring until combined.
Serve the Apple Crisp warm with vanilla ice cream and a drizzle of the Salted Caramel sauce!