Problem 2: It’s August and it’s too damn hot to turn on the oven.
Solution 2: Make it on the stovetop in a fraction of the time.
I am a HUGE fan of all apple desserts, and apple crisp is one of my favorites. I will, of course, always favor a proper oven-baked crisp, but finding time and gas-saving shortcut for it is one of my greatest culinary achievements.
Some stovetop/skillet apple crisp recipes instruct you to cook the apples in a pan of melted butter. That’s all well and good, but I’ve always preferred apple filling that’s closer to pie, so my recipe involves making a 15-minute apple compote. Assuming you don’t burn the oatmeal crisp topping (which I have done many, many times—practice makes perfect!), the result is a delightful and tasty treat that doesn’t require you to turn your kitchen into a sauna. The only thing that makes it better? A big ol’ scoop of vanilla ice cream.
Stovetop Apple Crisp
Makes 4 servings
- 3 apples (peeled, cored and diced – McIntosh or Honeycrisp recommended)
- 1/2 c. water
- 1 tbsp. lemon juice
- 1/4 c. brown sugar
- 1 tsp. cinnamon
- Pinch of salt
- 1 tsp. cornstarch dissolved in cold water (should be the consistency of paste)
- 2 tbsp. unsalted butter
- 1/3 c. quick-cooking oats
- 1 1/2 tbsp. brown sugar
- Chopped pecans for topping (optional)
- In a medium pot, combine the apples, water, lemon juice, brown sugar and cinnamon.
- Bring to a boil, then simmer over medium heat until the apples are tender and the juices have reduced to a syrup (about 15 minutes).
- Add the cornstarch mixture and a pinch of salt, and stir until thickened. Remove from heat and immediately divide into 4 ramekins.
- While apple compote cools, melt the butter over medium heat in a small pan. When melted, add oats and brown sugar and stir continuously for 2 to 3 minutes until crunchy. Be careful: This is very easy to overcook and burn!
- Distribute crisp topping evenly. Serve warm with pecans on top, and
maybedefinitely some vanilla ice cream.