Hard Cider Glazed Skillet Apple Crisp! (gluten,grain,egg,nut free with dairy free and AIP options)
This recipe screams fall in every way shape and form. For whatever reason apple has seemed to have taken a back seat in the seasonal flavors department to our beloved pumpkin. But why? I couldn't figure it out but most certainly had to do something about it. And the result? This to die for skillet apple crisp! This recipe looks labor intensive at first glance but I promise it isn't! I love the presentation of this in a big cast iron skillet in the center of the table, plus its less clean up, but if you don't have a large cast iron skillet you can just use a casserole dish instead!
Hard Cider Glazed Skillet Apple Crisp!
Hard Cider Glaze
6 cups hard cider
1 cup + 2 tbsp honey
3 1/4 tsp tapioca, potato or arrowroot starch
3/4 tsp sea salt
3/4 tsp nutmeg
1/8 tsp black pepper
6 large granny smith apples, cored and thinly sliced
3 tbsp butter or coconut oil
2 tbsp tapioca, potato or arrowroot starch
1 cup coconut palm sugar, granulated honey or maple
3/4 cup ottos cassava flour
3/4 cup tapioca, potato or arrowroot starch
9 tbsp butter or coconut oil
In a large sauce pan whisk together all of the hard cider glaze ingredients. Bring to a boil and reduce heat to simmer and allow to reduce by half, about one hour. Once reduced increase heat to bring to a boil for 2 minutes to increase the viscosity further. Remove from heat and set aside.
Preheat oven to 350 degrees and place a large cast iron skillet over medium heat and allow to get warm. Add all of the filling ingredients as well as 3/4 cup of the prepared hard cider glaze. Stir to coat the apples well and cook until they become tender, about 10 minutes. Turn off heat.
While the apples are cooking combine all of the crumb topping ingredients in a large bowl until the mixture forms mini balls. Sprinke the prepared topping onto the apples in the skillet once they have finished cooking.
Place the entire skillet into the oven and bake for 35-40 minutes or until the edges are bubbling and the crumb topping has browned.
To make this recipe dairy free: use coconut oil in place of butter. To make thus recipe AIP friendly: use coconut oil in place of butter, opt for arrowroot starch, use granulated honey or maple as your sweetener, and in place of hard cider use apple juice or apple cider.