Early Fall Delights

One of the great things about fall is that my husband and I get a bit more free time together. Despite my crazy back to school schedule, he has fewer gigs so our free time more frequently falls on the same days. On one of those days we went apple picking and did a corn maze (what can I say, it’s fall in New England!).  Actually, we did the same corn maze that made the news when a family got lost inside and called 911 (check out the story here). It was a fun challenge, but we didn’t find it that hard…

 

With our haul of apples, we made a new version of one of my favorite fall treats: apple crisp. We gave it a different twist by cooking it in our favorite cast iron skillet.

This was so good, we made it twice!

Not only was this one of the best apple crisps I’ve ever had, it was also delightful over Greek yogurt for breakfast!

Skillet Apple Crisp

adapted from First Look, Then Cook

Topping:

3/4 cup whole wheat flour

3/4 cup rolled oats

3/4 cup brown sugar

1 stick of melted butter (1/2 cup)

1/2 teaspoon cinnamon

1/2 teaspoon cardamom {this isn’t necessary, but I think it really makes it special}

Filling:

8 small-medium apples, peeled and sliced in 1/4 in pieces {I used Cortlands}

2 tablespoons agave nectar

1 teaspoon cinnamon

1 teaspoon lemon juice

3/4 cup apple cider

2 tablespoons butter

In a medium mixing bowl, mix together all topping ingredients until well combined. Set aside for now.

Meanwhile, put the cider in a small sauce pan and reduce over medium heat by about 1/2. This will take about 5 minutes. Set aside to cool.

Preheat the oven to 450 degrees.

Mix together the apples, agave, cinnamon, and lemon juice in a large mixing bowl. Melt the butter in a cast iron skillet. Toss in the apples and cook for about 8-10 minutes over medium heat. This precooks the apples a bit so they aren’t as crunchy. Turn off the heat and pour the reduced cider over the apples. Spread the topping evenly over the top and bake for 15-20 minutes. Let cool a bit to spare your palate and enjoy!

You could serve this with ice cream but my husband and I found that it didn’t even need it. It was sweet and creamy enough with the precooked apples. Yum. Now I want more. Might have to go for round 3!

Happy Fall!

~CM

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