Skillet Apple Crisp with Almonds
Inspired by techniques from America's Test Kitchen.
Apples browned in butter in a frying pan, glossed with reduced apple juice and baked under an almond and oat topping.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 30 cm ovenproof frying pan (cast iron or stainless)
- small saucepan
- mixing bowl
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 444 kcal |
| Protein | 5 g |
| Carbohydrate | 65.9 g |
| of which sugars | 43.1 g |
| of which free sugars | 27.6 g |
| Fat | 19.9 g |
| of which saturates | 9.5 g |
| Fibre | 6 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Topping
- 100 g plain flour
- 75 g flaked almonds
- 70 g rolled oats
- 100 g light brown sugar
- 50 g caster sugar
- ½ tsp ground cinnamon
- 1.5 g fine sea salt or table salt about ¼ tsp
- 110 g unsalted butter, melted
Apples
- 1.3 kg firm, sweet apples (such as Braeburn or Golden Delicious), peeled, cored and cut in 1.5 cm wedges
- 50 g caster sugar
- ¼ tsp ground cinnamon
- 240 ml apple juice (cloudy)
- 2 tsp lemon juice
- 30 g unsalted butter
- 1
Heat the oven. Heat the oven to 230 °C (210 °C fan).
- 2
Mix the topping. Stir the flour, almonds, oats, both sugars, cinnamon and salt together, then drizzle in the melted butter and toss until evenly moist and clumpy. Set aside.
- 3
Reduce the juice. Simmer the apple juice in the small saucepan until reduced to about 120 ml, 6-8 minutes. Concentrated juice adds deep apple flavour without making the filling wet.
- 4
Brown the apples. Toss the apples with the 50 g sugar and the cinnamon. Melt the 30 g butter in the frying pan over a medium-high heat and cook the apples, stirring now and then, for 12-14 minutes until browned on the outside and just tender inside.
- 5
Combine. Take the pan off the heat and stir in the reduced juice and the lemon juice so the apples are glossy.
- 6
Bake. Scatter the topping evenly over the apples, set the pan on a baking tray and bake 12-15 minutes, until the topping is a deep golden brown and the juices bubble. Rest 15 minutes before serving.
Storage
Cover and refrigerate for up to 3 days. Reheat in the oven to keep the topping crisp.
