Apple-Pecan Caramel Skillet Crisp

Recipe and photos after the jump...

Browning the Apples and Caramel

This recipe is great for the madness that surrounds the  holidays... browning the apples on the range first (in the caramel sauce!) makes the cooking process go faster. Beyond that, there is something very 'homey' about eating dessert out of a skillet.

We spent this last week/weekend celebrating Thanksgiving with David's family. When I first met David, we arranged to celebrate Christmas with his family. I looked into a bunch of Serbian holiday traditions wanting to be prepared. I love Christmas, and I love foreign (to me!) traditions. His dad laughed and laughed when I asked about throwing chestnuts in the corner, and spreading straw on the floor. This was not how they celebrated Christmas or holidays. Instead, this last weekend was full of hiking, eating, a Serbian birthday party, and a Cowboys & Indians photo shoot. I love this family who has adopted me not just in the MRDJ name, but fully as a daughter and sister.
Next week: Galat family Thanksgiving!

Apple-Pecan Caramel Skillet Crisp (Bon Appetit)
Topping:

1-1/2 cups flour

1 cup coarsley chopped pecans

3/4 cup graham cracker crumbs

1/2 cup + 2 tbsp butter, melted

1/2 cup packed brown sugar (I would use less based on personal taste)

2 tbsp water

Filling:

1/2 cup butter

1 cup packed brown sugar

8 small Golden Delicious apples (35 oz total); peeled, halved and cored

vanilla ice cream, to serve

Directions

Preheat oven to 350 F. Mix all ingredients for the topping until moist clumps form.

For the filling, melt butter in an ovenproof skillet; mix in sugar and arrange apples, cut-side down over sugar mixture in skillet. Cook 2 mins. Turn cut-side up and cool until almost crisp-tender. Spoon syrup over apples and sprinkle with topping. Transfer the skillet to oven and bake 30 mins or until tender and topping is browned and crisp. Serve warm with vanilla ice cream.
Eat in all its caramel-y, fall-y deliciousness.
-KM
kristen mrdjanov