Skillet Apple Crisp

I've always had a weakness for a good apple crisp. Of course the apples are important, but they are a tasty vehicle to my true love of crumb topping. This is my new favorite crumb topping. There is a little more salt in this version than most, but it really makes it. I doubled the cinnamon in the topping, simply because the topping bowl and the filling bowl were side by side, and I added the cinnamon to the wrong bowl. It was a divine mistake, which I will make again.


Skillet Apple Crisp

Serves 6 to 8
If your skillet is not ovensafe, prepare through step 3 and then transfer the filling to a 9x13-in baking dish. Top the filling as directed and bake for an additional 5 minutes. Use Golden Delicious apples, though any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted, I used Gala. Do not use Granny Smith apples in this recipe. I am normally a proponent of toasting nuts before I add them to things, except when they're used in a topping. They will be plenty toasted without going to the trouble of doing it before hand. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream. This recipe is adapted from Cooks Illustrated.

Topping
¾ cup (3 3/4 ounces) unbleached all-purpose flour
¾ cup pecans , chopped fine
¾ cup old-fashioned rolled oats
½ cup (3 1/2 ounces) packed light brown sugar
¼ cup (1 3/4 ounces) granulated sugar
½ teaspoon ground cinnamon (I doubled)
½ teaspoon table salt
8 tablespoons (1 stick) unsalted butter , melted

Filling
3 pounds apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges
¼ cup (1 3/4 ounces) granulated sugar
¼ teaspoon ground cinnamon (optional)
1 cup apple cider
2 teaspoons lemon juice
2 tablespoons unsalted butter

1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
2. FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 to 10 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
3. Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 15 to 20 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
4. Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.


I wanted to show the syrup that forms in the pan. I took the picture of the crisp in the bowl a little too soon. We spooned this yummy goodness over the top of our ice cream. And now you know what I'll be eating for breakfast, that is if I can fight Michael off.

Asian Green Beans

This recipe is wonderful--even if you don't like green beans. Add a kick to your veggies!

1 lb green beans, trimmed

1 tsp Asian sesame oil

1 tsp vegetable oil

2 cloves garlic, minced

1 tsp finely grated ginger

1/16 tsp crushed red pepper flakes, or to taste

1 1/2 tsp soy sauce

2 Tb water

1 tsp sesame seeds, toasted, for garnish (optional)

1) Lightly steam the beans, then immerse in cold water to stop them from cooking further. (I don't put them in cold water.) You can do this up to a day ahead of time.

2) Heat the oils in a saute pan over low heat. Saute the garlic and ginger in the oils until the garlic is golden and you can smell its sweetening aroma.

3) Add the beans, pepper flakes, soy sauce, and water. Stir to combine. Cook, covered, over high heat for a few minutes, until the water evaporates and the oil coats the beans and makes them shiny. Shake the pan and stir occasionally while the mixture is cooking.

4) Garnish with sesame seeds, if desired.