Skillet Apple Crumble

• portioner: One 12” crumble

Ingredienser

For the crumble:

40g all purpose flour

40g whole grain flour

40g almond flour

30g rolled oats

2g (1/2 tsp) kosher salt

80g muscovado, dark, or light brown sugar

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp allspice

Pinch of ground cloves

A few gratings of nutmeg

100g unsalted butter, cubed, at room temperature

For the apple filling:

1200g (prepared weight) tart-firm apples, peeled, cored, and cut into 1/2” dice (from about 1500g whole apples)

30g freshly squeezed lemon juice (from about 1 large lemon)

120g light brown sugar

3g (3/4 tsp) kosher salt

60g unsalted butter

100g muscovado or dark brown sugar

100g heavy cream

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp allspice

Pinch of ground cloves

Freshly grated nutmeg

25g cornstarch

12g all-purpose flour

40g coffee, black tea, apple cider, or water (room temp or cold)

20g brandy, bourbon, or whiskey (optional)

Big splash of pure vanilla extract

Vejledning

Preheat the oven to 350F with a rack in the middle.

Make the crumble: In a medium bowl, whisk together the flours, oats, sugar, spices, and salt. Scatter the butter pieces over the top. Use your fingers to rub the butter in until all the dry ingredients are moistened and the mixture forms uneven clumps. Refrigerate until needed.

Make the filling: In a large bowl, toss together the diced apples, lemon juice, light brown sugar, and salt. Set aside.

In a 12” ovenproof skillet (I use this Lodge cast iron pan) over low heat, melt the butter. When the butter is 90% melted, add the muscovado or dark brown sugar and stir so all the sugar is moistened. Raise the heat to medium and cook, stirring frequently, until the sugar no longer looks like wet sand and the mixture is glossy and lava-like, 2-3 minutes.

Carefully pour in the cream (it may sputter a bit) and stir until the sauce is homogenous. Let simmer, stirring occasionally, for one minute.

Add the apples and all the juices to the skillet, followed by all the spices. Stir to coat all the apples evenly in the sauce. Lower the heat to medium-low and cook, stirring often, until the apples are just tender, 4-5 minutes.

When the apples are nearly ready, whisk together the cornstarch, flour, and liquid of choice in a small bowl to form a smooth slurry. Add the slurry to the apple mixture and stir to combine. Simmer, stirring constantly, until the sauce has thickened, 1-2 minutes.

Remove from heat and stir in the booze (if using) and vanilla. Sprinkle the crumble evenly over the surface.

Transfer skillet to the oven and bake until the crumbs are set and the filling is vigorously bubbling around the edges, 25-30 minutes.

Cool the crumble on a wire rack before serving with vanilla ice cream. I like to wait about 2 hours, when the crumble is just a little warm and the sauce has thickened. (If you dig into it earlier, it will be runnier but still delicious.) Refrigerate leftovers in an airtight container for up to 5 days. It’s delicious cold from the fridge, or you can rewarm it in a 350F oven for 5-10 minutes.