Skillet Apple Crisp with Brown Butter Sauce {gluten-free}
Served warm, this skillet apple crisp is just what you need to fill you up at the end of a cool Fall day!
This apple crisp is warm and hearty and perfect for the end of a chilly day (or in my case, mid-morning on a hot day in mid-August…). You can make it in a skillet which I love, it gives the dessert a nice rustic feel and encourages everyone at the table to help themselves to a generous serving. The brown butter sauce is the perfect addition because the crisp itself is almost light. The sauce basically adds a richness that you might not be able to find in a fruit heavy dessert.
Of course you can still add some vanilla ice cream or fresh whipped cream, but I found that the addition of that brown butter topping really makes this a very satisfying dessert on its own.
Skillet Apple Crisp with Brown Butter Sauce {gluten-free}
Yield: 6-8 servings
Ingredients:
- Topping:
- 55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
- 40g (~1/2 cup) old fashioned oatmeal*
- 70g (~1/3 cup, tightly packed) light brown sugar
- 55g (1/4 cup) cold unsalted butter, cut into small cubes
- Filling:
- ~8 cups chopped apples, peeling optional (from 908 grams or about 7 medium whole apples) (preferably granny smith or honeycrisp)
- 28g (~1/4 cup) granulated sugar
- 15g (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
- 15 milliliters / 1 tablespoon fresh lemon juice (~1/2 lemon)
- 14g (1 tablespoons) unsalted butter, chilled, cut into small pieces
- 2g (1 teaspoon) ground cinnamon
Instructions:
1. Pre-heat oven to 350 degrees
2. In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
3. Add butter and use fingers to combine until mixture is slightly lumpy; set aside
4. Prepare filling; in 10 or 12-inch skillet, stir together apples, granulated sugar, oat flour, lemon juice, and cinnamon; sprinkle evenly with topping
5. Bake for 30-35 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time
6. Remove crisp from oven and immediately prepare brown butter glaze
Notes: Adapted from my Summer Berry Skillet Crisp
*If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
The apple crisp can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold
