Skillet Apple Crisp

Ingredients

• Topping
• ¾ cup flour
• ¾ cup pecans
• ¾ cup old fashioned rolled oats
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 8 tablespoons unsalted butter, melted
• Filling
• 3 pounds apples (about 7), peeled, cored, halved and cut into ½ inch thick wedges
• ¼ cup granulated sugar
• ¼ teaspoon ground cinnamon
• 1 cup apple cider
• 2 teaspoons juice from 1 lemon
• 2 tablespoons unsalted butter

Directions

1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl.
3. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
4. Toss apples, granulated sugar, and cinnamon together in a large bowl. Set aside.
5. Bring cider to a simmer in a 12 inch oven-safe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes.
6. Transfer reduced cider to a bowl or liquid measuring cup; stir in lemon juice and set aside.
7. Heat butter in the now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12-14 minutes.
8. Remove pan from heat and gently stir in cider mixture until apples are coated.
9. Sprinkle topping evenly over fruit, breaking up any large chunks.
10. Place skillet on a baking sheet and bake until fruit is tender and topping is deep golden brown, 15-20 minutes.
11. Cool on a wire rack until warm, at least 15 minutes, and serve.