Name: Caramel Apple Skillet Crisp
Yield: 4 servings
Ingredients: 2 cups old-fashioned rolled oats (not quick-cooking); ½ cups (67g) all-purpose flour; ⅓ cups (67g) granulated sugar; ⅓ cups (67g) demerara sugar; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; 12 tablespoons unsalted butter, cut into ½-inch pieces, chilled; ½ cups Granulated sugar; 4 tablespoons Unsalted butter, cut; 2 tablespoons Heavy cream; 3 pounds Sweet-tart apples such as honey crisp or pink lady (6-7 medium / TKg) peeled, cut into wedges; 1 tablespoon Cornstarch; 2 teaspoons Vanilla extract; Vanilla ice cream, for serving

Instructions

Make the topping by tossing the oats, flour, granulated and Demerara sugar, salt, and cinnamon, before smashing in the cold cubed butter until it’s fully incorporated into the mixture.
Peel, core, and slice the apples into 1/4 inch slices
Preheat the oven to 350F and place a cast iron skillet on medium high heat
Sprinkle the filling sugar evenly across the surface of the skillet until it is just about covered and saving the rest. When it starts to look liquid, sprinkle more of the sugar over it, and when it starts to look amber turn down the heat to medium and mix the sugar so the caramel is even.
Once the caramel is ready turn off the heat, add the butter, cream, and vanilla.
Turn the heat onto medium and add half of the apples into the caramel, cooking them until they are slightly soft then adding the rest as to not overcrowd the pan, and cook until the liquid is mostly reduced and the first half of the apples is starting to be slightly translucent.
Make a cornstarch slurry with cornstarch and water, stirring with a fork, and mix it into the apple mixture when ready to thicken it, stirring well to not have any scorching and cornstarch chunks.
Once the filling has cooled for a couple minutes, flatten it in the pan and spread your crumble topping on top, and bake for 45 minutes until the crisp is golden brown.