Tender sweet apples in a warm cinnamon, brown sugar, and apple cider sauce and topped with a crispy oat topping then baked until golden brown and bubbly.
8cupsPink Lady applespeeled and cut into bite-sized pieces
1tablespoonlemon juice
4tablespoonsunsalted butter
3/4cuplight brown sugarpacked
3tablespoonscornstarch
1tablespooncinnamon
1/4teaspoonsea salt
1/4cupapple ciderNOT vinegar
Instructions
Preheat the oven to 375 degrees F.
Toss the peeled and diced apples in the lemon juice and set aside.
Make the Crisp Topping
In a bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
Mix in the softened butter until it is evenly distributed. Set the topping aside.
Make the Apple Filling
Melt the butter in a 12-inch cast iron skillet over medium heat.
Meanwhile, whisk together the brown sugar, cornstarch, cinnamon, and salt.
Add the brown sugar mixture to the melted butter and cook for 1 minute, stirring often.
Pour in the apple cider and simmer for 2 minutes or until slightly thickened, stirring often. Remove the pan from the heat.
Add the diced apples to the sauce and toss to combine.
Assemble & Bake
Smooth the apples out into an even layer. Then, cover with the crisp topping.
Transfer the cast iron skillet to the preheated oven and bake for 35 to 40 minutes or until the top is golden brown and the apples are softened and cooked through.
Allow the crisp to cool for about 10 minutes then serve warm.
Notes
See the post for step-by-step photos
Other good apple varieties would be Gala and Honeycrisp. Choose Granny Smith or Braeburn apples for a more tart crisp flavor
Make sure you are using apple cider and NOT apple cider vinegar