Even if it feels like a summer day today, we all know Fall is coming fast, and that means apple season! We have a few apple trees here at Clay Coyote, and this year we needed some help clearing them off. This past weekend we offered the opportunity for people to come out and pick some apples themselves. One couple who came out left with thirteen pounds of apples and plans to make a lot of apple pie!
My personal favorite apple dessert is apple crisp. The sweet and tart apples, warming cinnamon, toasted oats, and a scoop of creamy vanilla ice cream or my guilty pleasure – Cool Whip. It’s the perfect fall desert.
Morgan and I wanted to make use of some of the bounty of apples we have here ourselves, but turning on the oven to make an apple crisp when it is 85 degrees outside didn’t sound ideal. We decided to try something neither of us had made before, stovetop apple crisp. Turns out this dessert couldn’t be much simpler. It’s all done in one Clay Coyote Flameware Large Skillet, takes around 20 minutes to cook, and has very basic ingredients.
The first thing to prep is going to be your crisp topping. We used a mixture of about 1 c oats, ¼ c brown sugar, 1 tbsp cinnamon, 1 tbsp flour, and a pinch of salt. We also talked about adding some chopped walnuts or pecans to the topping, but we didn’t have any on hand. Heat up about 2 Tbsp of butter over medium heat in your Clay Coyote Flameware Large Skillet, and add the topping mixture. Make sure to stir frequently to avoid burning the oats and sugar, and in a couple of minutes you’ll have a beautiful, golden brown crisp topping.
Remove the topping from the pan and set aside for later. Now it’s time to cook your apples. Melt another couple of tablespoons of butter in your skillet and then add the sliced apples. We used eight small honeycrisp apples to make ours, and it filled the skillet well. However, you can make this recipe with any number of apples you want, just be sure to adjust how much topping you make. After letting the apples cook for five minutes, we added about 1 tsp of vanilla, 1 tsp cinnamon, and 2 tbsp of brown sugar. After another five minutes the apples were tender and ready to go.
All that’s left now is to put the topping over the apples and serve. We were happily surprised that we had some vanilla ice cream in the freezer to top it with as well. I was already ready for fall, but this dessert has me even more excited.
The rest of the week looks like it is going to be hot as well, so don’t fire up the oven. Just break out the flameware skillet, and try this recipe yourself!
