Brought to us by Paul
Topping
3/4 c flour
3/4 c pecans, chopped fine
3/4 c old fashioned rolled oats
1/2 c packed light brown sugar
1/4 c granulated sugar
1/2 tsp cinnamon
1/2 tsp salt
8 tbsp unsalted butter, melted
Filling
3 lbs apples, peeled, cored, halved and cut into 1/2 inch thick wedges
1/4 c granulated sugar
1/4 tsp ground cinnamon
1 c apple cider
2 tsp lemon juice
2 tbsp unsalted butter
1. For the topping
Adjust the oven rack to middle position and heat over to 450. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Stir in butter until misture is thoroughly moistened and crumbly. Set aside.
2. For the filling:
Toss apples, granulated sugar and cinnamon together in a large bowl; set aside. Bring cider to simmer in 12 inch ovensafe skillet over medium heat; cook until reduced to 1/2 c, about 5 minutes. Transfer reduced cider to bowl, stir in lemon juice and set aside.
3. Heat butter in now-empty skillet over medium heat. When foaming subsides, add apples mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12-14 minutes. (Do not fully cook apples). Remove pan from heat and gently stir in cider mixture until apples are coated.
4. Sprinkle topping evenly over fruit, breaking up large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve (preferably with scoop of tasty vanilla ice cream!)
Source: Cook’s Illustrated, Sept and Oct 2010
