Recipe of the Week: Newell’s Skillet-Baked Apple Crisp

Looking for a use for some of your baskets of recently-harvested apples? Reader Newell in Northern California kindly sent us his recipe for skillet-baked apple crisp. Yum!

Filling Ingredients

• 6 large (or 8-to-10 small) baking apples, cored and sliced
• 1/4 cup brown sugar (either light or dark)
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon, ground
• 1 tablespoon corn starch

Topping Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 3/4 cup brown sugar (either light or dark)
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon salt
• 8 tablespoons (1 full stick) unsalted butter

Directions

1. Pre-heat your oven to 350 degrees.
2. In a medium mixing bowl, mix together the topping:  flour, oats, brown sugar, cinnamon and salt. Set that aside.
3. In a medium mixing bowl, whisk together the brown sugar, salt, cinnamon, and corn starch. Add the sliced apples and mix until they are fully coated. Set that aside.
4. Place a large cast iron skillet over medium-high heat. Add the butter and let it melt until it begins to foam. Swirl the melted butter around the pan and watch it closely for it to turn golden brown. Do not to let the butter burn!
5. Remove it from the heat and immediately pour the browned butter into the flour/oat topping mixture.
6. Mix together until the butter is fully mixed in and starts to form clumps. Sprinkle over the apples and spread it out until evenly coated.
7. Bake in the skillet for about 30 minutes, or until the top has browned and filling is bubbling.

Serving

Serve warm.

This is always good paired with a glass of cold milk or a bowl of vanilla ice cream.

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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail ^[1]. Thanks!