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Skillet Apple Crumble

Name: Skillet Apple Crumble
Yield: 8
Ingredients: 1 ¾ cup all-purpose flour; 1 cup rolled oats; 1 cup pecans, chopped; ¾ cup brown sugar; ¼ cup granulated sugar; ¾ tsp salt; 16 tbsp butter, melted; 4 tbsp butter; 4 lb cosmic crisp apples (about 9 medium), peeled, cored, sliced ¼ inch thick; ¼ cup brown sugar; 2 tbsp lemon juice; 1 tsp ground cinnamon; ¼ tsp ground ginger; ⅛ tsp ground cardamom (optional); ¼ tsp salt; 2 tbsp cornstarch; ¼ cup cold water; 1 tsp vanilla extract; 1 pinch flaky salt

By ari

Soft, melty Cosmic Crisp apples under a thick crumble topping that's crunchy, chewy, and full of big clusters. Made start to finish in one 12" cast iron skillet. The apples are softened on the stove before baking; keep the heat at medium or higher, because apples held at low heat firm up. To keep the spice light, leave out the cardamom or cut the cinnamon to ½ tsp. Rewarm leftovers at 350°F for about 15 minutes, and don't store them in the cast iron.

Yield8

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Steps

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Step 1

Preheat

Heat the oven to 375°F.

Step 2

Make the crumble

Ingredients

Stir the flour, oats, pecans, brown sugar, granulated sugar, and salt together. Pour in the melted butter and mix until everything is damp. Squeeze handfuls into clumps and break them up unevenly, some the size of marbles and some big chunks. Chill for 15 minutes.

Step 3

Soften the apples

Ingredients

Melt the butter in a 12" cast iron skillet over medium heat. Add the apples in two batches, letting the first batch wilt before you add the rest. Stir in the brown sugar, lemon juice, spices, and salt. Cover with a lid, a sheet pan, or foil. Cook at medium heat or higher, stirring every few minutes, until a knife slides through the slices easily, 12–15 minutes.

Step 4

Thicken

Ingredients

Take off the cover. Whisk the cornstarch into the cold water, stir it in, and simmer 1–2 minutes until the juices are glossy and thick. Take the pan off the heat and stir in the vanilla.

Step 5

Top and bake

Ingredients

Pile all of the crumble over the hot apples and sprinkle with flaky salt. Bake until the top is deep golden and the edges are bubbling, 35–40 minutes. If the top browns before the edges bubble, lay foil loosely over it.

Step 6

Rest

Let it rest for 20 minutes so the juices set. The handle stays hot for a long time.

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