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Sunday, March 5, 2017

Skillet Apple Raspberry Crisp

This is a fussier than usual apple crisp recipe but the apples are evenly cooked and lightly caramelized in a gently thickened sauce. The end result is worth the extra effort. And the raspberries make it look so pretty.




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Skillet Apple Raspberry Crisp


Source:  cooksillustrated.com
Serves 6-8

If you don't have an oven safe skillet Cook's Illustrated recommends that you prepare this on the stovetop and transfer it to a baking dish (9X13) to finish in the oven.



Preheat the oven to 450F and ensure the rack is in the middle position.

For the topping:

3/4 c unbleached flour (I use half white wheat flour)
3/4 c slivered almonds
3/4 c old-fashioned rolled oats
1/2 c packed brown sugar
1/4 c granulated sugar
1/2 teas cinnamon
1/2 teas table salt
8 T unsalted butter, melted

Stir together all the ingredients but the butter. When combined stir in the butter until the mixture is completely moistened and crumbly. Set aside.

For the filling:

Cook's Illustrated also reports that Golden Delicious apples are best since they retain their shape and their cooked flavor is excellent.

3 pounds Golden Delicious apples (about 7 medium) peeled, cored, and cut into half-inch thick wedges
1/4 c granulated sugar
1/4 c cinnamon
1 c apple cider or juice
2 teas juice from 1 lemon
1/8 teas almond extract
2 T unsalted butter
1 c raspberries, fresh or frozen

Place the apples, granulated sugar, and cinnamon into a large bowl; stir to combine. Place the apple cider into an oven safe 12-inch skillet over medium heat and bring to a boil. Cook until it is reduced to 1/2 cup (pour it back into your measuring cup to be sure). Once it is reduced keep it in the measuring cup or a small bowl and add the lemon juice and almond extract.

Return the now-empty skillet to the burner. Add the butter over medium heat. When the butter stops foaming and has melted, add the apple mixture and cook until the apples start to look translucent and begin to soften, but don't fully cook them. Turn off the heat and stir in the raspberries and the apple cider mixture ensuring the apples are coated.

Sprinkle the topping over the fruit, making sure there are no large chunks. Place the skillet on a large baking sheet and cook until the topping is browned to a deep gold and the apples have softened. Remove from the oven and allow to sit for 15 minutes before serving.

Note:

Usually apple crisp is a pantry recipe with almost all the ingredients available at home. The addition of the apple cider changes this aspect for me. I keep a can of apple juice concentrate in my freezer and reconstitute some of it to equal a cup and use that instead of the cider.

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