If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 x 9-inch baking dish. Top the filling as directed and bake for an additional 5 minutes. Do not use Granny Smith apples in this recipe. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream.


  • For the Topping:
  • 3/4 cup (3 3/4 ounces) unbleached all-purpose flour
  • 3/4 cup pecans, finely chopped
  • 3/4 cup old-fashioned rolled oats (see Tip)
  • 1/2 cup (3 1/2 ounces) packed light brown sugar
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 8 tablespoons (1 stick) unsalted butter, melted

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


FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees F. Combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Stir in the butter until the mixture is thoroughly moistened and crumbly. Set aside while preparing the fruit filling.

FOR THE FILLING: Toss the apples, granulated sugar and cinnamon (if using) together in a large bowl; set aside. Bring the cider to a simmer in a 12-inch ovensafe skillet over medium heat; cook until reduced to 1/2 cup, about 5 minutes. Transfer the reduced cider to a bowl or liquid measuring cup; stir in the lemon juice and set aside.

Heat the butter in the now-empty skillet over medium heat. When foaming subsides, add the apple mixture and cook, stirring frequently, until the apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in the cider mixture until the apples are coated.

Sprinkle the topping evenly over the fruit, breaking up any large chunks. Place the skillet on a baking sheet and bake until the fruit is tender and the topping is deep golden brown, 15 to 20 minutes. Cool on a wire rack until warm, at least 15 minutes, and serve.

Tip: While rolled oats are preferable in the topping, quick-cooking oats can be substituted.

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

RecID 10790

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