Skillet Apple Crisp with Raspberries and Almonds

Name: Skillet Apple Crisp with Raspberries and Almonds
Yield: Serves 6 to 8
Ingredients: 3/4 cup (3 3/4 ounces/106 grams), unbleached all-purpose flour; 3/4 cup, slivered almonds; 3/4 cup, old-fashioned rolled oats (see note); 1/2 cup (3 1/2 ounces/99 grams), packed light brown sugar; 1/4 cup (1 3/4 ounces/50 grams), granulated sugar; 1/2 teaspoon, ground cinnamon; 1/2 teaspoon, table salt; 8 tablespoons (1 stick), unsalted butter, melted; 3 pounds (1361 grams), Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note); 1/4 cup (1 3/4 ounces/50 grams), granulated sugar; 1/4 teaspoon, ground cinnamon (optional); 1 cup, apple cider; 2 teaspoons, juice from 1 lemon; 1/8 teaspoon, almond extract; 2 tablespoons, unsalted butter; 1/2 pint, fresh raspberries

Desserts or Baked Goods
Fruit
Fruit Desserts

Appears in Cook's Illustrated September/October 2010

Apple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle on a topping, and bake. Perhaps that’s why it’s never on anyone’s A-list.

SERVES 6 to 8

TIME 1½ hours

Skillet Apple Crisp with Raspberries and Almonds

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