Skillet Apple-Ginger Crisp

Ingredients

For the Topping

3/4 cup of all-purpose flour

1/4 cup of packed light brown sugar 

1 tablespoon of granulated sugar 

1/2 teaspoon of ground cinnamon 

1/2 teaspoon of kosher salt 

1/4 teaspoon of ground ginger 

1/4 teaspoon of baking powder 

5 tablespoons of cold, unsalted butter, cut into pieces 

1/3 cup of uncooked old-fashioned regular rolled oats 

For the Filling 

2 tablespoons of unsalted butter

1/2 cup of granulated sugar 

2 1/4 pounds of Granny Smith apples, peeled and sliced 

1 tablespoon of fresh lemon juice 

Pinch of kosher salt 

2 tablespoons of all-purpose flour 

1 tablespoon of apple brandy or cognac 

1/4 cup of thinly sliced crystallized ginger candy 

Directions

Make the Topping 

Preheat the oven to 375. Pulse the flour, brown sugar, granulated sugar, cinnamon, salt, ginger, and baking powder in a food processor until combined, about 2 times. Add the butter and process until flour mixture goes past the crumbly stage and starts to clump together and look moist, about 30 seconds. Add the oats and pulse to combine, about 3 times. Transfer to a medium bowl, break up any large clumps, and chill, covered, until ready to use. 

Make the Filling 

Heat a 9-inch cast-iron skillet over medium-high. Add butter, and melt until sizzling. Stir in sugar to moisten in spots. Cook, stirring occasionally until sugar is a deep amber color, about 5 minutes. Add in the apples, lemon juice, and salt. Cook, stirring often until apples have softened and liquid is slightly reduced, 5 to 6 minutes. Stir in the flour and apple brandy until combined. Scatter oat topping evenly over apple mixture, and top evenly with ginger candy. Bake until oat topping is golden brown, 30 to 35 minutes. Let cool slightly, about 10 minutes. 

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