Skillet Apple-Ginger Crisp
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This Skillet Apple-Ginger Crisp allows the apples to shine. When ginger is mixed with apples, we think that the spicy-sweet bite is mouth-watering. For a finishing touch, top with fresh vanilla ice cream or whipped cream and a sprinkle of cinnamon.
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
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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