c i r k a

Skillet Apple and Cranberry Crisp


  • 1/2 cup apple cider (substitute: 1 cup apple juice simmered to 1/2 cup)
  • 1/3 cup maple syrup
  • 2 Tbsp juice from lemon
  • 2 tsp cornstarch
  • 1/4 tsp cinnamon
  • 2 Tbsp unsalted butter
  • 2 1/2 lb sweet and tart apples - peeled(optional), cored, cut into narrow wedges
  • 1 cup fresh or frozen cranberries


  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 3 Tbsp all-purpose flour
  • 1/2 tsp cardamom
  • 4 Tbsp chilled butter - cut into small pieces (optional can do butterless)
  • 3/8 cup flaked coconut


  1. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon together in medium bowl until smooth.
  2. Heat butter in 10“ deep dish skillet. (Alternative: oven proof 12” skillet) When foaming subsides, add apples and cranberries, cook stirring 2-3 times until apples begin to caramelize, about 10 min. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated.

Topping & Bake

  1. Combine oats, brown sugar, flour, and spice in small bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in coconut.
  2. Sprinkle topping evenly over apple and cranberry mixture.
  3. Return pan to burner and simmer with top on for 15 min.
  4. Put pan in cold oven and heat to 400 deg. Cook until topping is a deep golden brown, about 10 min. total time in oven. Check for scorching of topping and adjust temp as necessary. Cool 15 min and serve.

Serves: 8      Total cook time: 35 min.
Source: Based on Cook's Illustrated Sep/Oct 2008 & Midwest Living Nov/Dec 2008

recipe/skilletappleand_cranberrycrisp.txt · Last modified: 2017/12/07 15:17 by rob