Skillet Caramel-Apple Crisp

My question is why the Skillet? I only have a large one, too big for this recipe. Used a 10" baking pan instead. I would love to know - apart from the aesthetics - why the recipe does not provide for baking in either a skillet or a baking pan.

Very nice recipe. I did make one change, which was to make the caramel sauce at the end, after the crisp was already in the oven. It takes, overall, less time than way. Also, it took me much longer than 4-5 min before it was ready to add the heavy cream. The caramel went great with the crisp and it definitely should not be eliminated if you are considering making this. Get some vanilla ice cream or use the rest of the heavy cream to make whipped cream and it’s a perfect dessert.

Since you made that caramel sauce after, did you replace the 1/2 cup caramel sauce that goes in with the apples with anything? Or was it juicy enough without it?

I used all Granny Smith apples (I love their tartness). Used a bag of caramels, melted COMPLETELY with a bit of water, added half and half, a little vanilla to make caramel sauce.....whole thing was a hit. This is a keeper.

The skillet is a terrible choice for this dish. Apples are too acidic. The picture looks cool but if you take a scoop and flip it upside down in a bowl you'll see a subtle grey color in the stewed apples on the bottom. That's your pan's seasoning eroding into your food.

I took a shortcut by buying salted caramel sauce from Trader Joe's and tossing everything together before starting dinner. I then just slid it into the oven to bake during dinner. It's an excellent fall dessert.

I skipped the caramel altogether. (2 cups sugar! Butter!! Cream!!!) Really good with just the crumble. No need to turn good apples (and pears and raisins, in my version) into candy, imho.

Topping can be multiplied infinitessimally and frozen. When needed, take required amount from freezer, rough chop and use as directed. No fail, and dessert is always an oven away. Use any mix of berries, apples, pears minus the caramel sauce.

Delicious, I followed to a tee. The only thing I would change is increase the oven temp to 375 because it took over an hour to cook the oatmeal to a golden crisp.

This dessert was as good as it looks. I halved the caramel recipe and it was plenty- we never ended up finishing even that much. Local Michigan Macintosh apples were pleasantly tangy but soft and I subbed almond flour without ill effect. Dinner guests said it was 'exceptionally good'.

Made the caramel sauce and mixed with the apple filling day-ahead. Covered w/plastic wrap and then foil and kept in fridge (ala day-ahead apple step in foolproof Tart Tatin on NYT). Also made and set aside the topping. Allowed for much less harried evening while still having hot-from-the-oven deliciousness. Fantastic.

The caramel sauce was delicious! The apples were still too firm after the total cook time I would cut them in thinner slices & make sure the apples are ripe. The topping didn’t brown in time so I cooked it for about an hour total instead of the suggested 40-50 mins. The timing of the recipe is off, the flavor is great!

A simple substitution of a gluten free flour blend will work great.

Georgette, the cast iron skillet does an amazing job with browning, baking this type of recipe. The evenness of the heat. I actually made this recipe using monk fruit instead of sugar. It's fabulous. No one can tell that it does not have sugar. I also made the caramel with monk fruit and it is so yummy!

I made this exactly as written and it was delicious. The caramel sauce was amazing. It did take a few extra minutes for the caramel to brown for me, and I baked the whole thing for 50 min. Served warm with ice cream. Perfect fall dessert.