Skillet Apple Crisp

Topping:
3/4 c. all-purpose flour
3/4 c. pecans, chopped
3/4 c. old-fashioned rolled oats
1 c. apple cider
1/2 c. packed light brown sugar
1/2 tsp. salt
1/4 c. granulated sugar
8 Tbsp. unsalted butter,
1/2 tsp. ground cinnamon melted

Filling:
3 lbs. (about 7 medium) Golden Delicious apples, peeled, cored,
halved, cut into 1/2”-thick wedges
1/4 c. granulated sugar
1/4 tsp. ground cinnamon
1 c. apple cider
2 tsp. juice from 1 lemon
2 Tbsp. unsalted butter

(Note: Honey Crisp or Braeburn can be used, do not use Granny Smith apples.)
For topping, combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside. For filling, toss apples, sugar and cinnamon together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to 1/2 cup, about five minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside. Heat butter in now-empty skillet over medium heat. When foaming subsides add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12-14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated. Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake in preheated 350° oven until fruit is tender and topping is deep golden brown, 15-20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve. Great with ice cream or whipped topping. Serves six to eight.

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