Skillet Bacon Apple Crisp
This Skillet Bacon Apple Crisp is the ultimate apple crisp. Bacon and a salted bourbon caramel beautifully compliment the tart apples in the crisp. By cooking this apple crisp in a skillet, it comes out perfectly cooked with the serving dish built right in!
Servings: 8 people
Ingredients
Apple Filling
- 4 lbs apples peeled, cored, and cut into 1 inch pieces
- 2 Tablespoons all-purpose flour
- 1/2 cup dark brown sugar
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- pinch salt
Apple Crisp Topping
- 4 strips bacon cut into small pieces
- 1/2 cup instant oats
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 8 Tablespoons salted butter cold, cut into very small pieces
Salted Bourbon Caramel
- 1 cup sugar
- 1/4 cup water
- 1 cup heavy cream
- 1 Tablespoon bourbon
- pinch salt
Instructions
- Preheat a 12 inch cast iron skillet on High heat. Add the bacon pieces for the crisp topping to the skillet and cook until crisp. Remove the cooked bacon and drain most of the bacon fat from the pan, reserving about 1 Tablespoon in the pan.
- Preheat your grill to 375 degrees F for two-zone cooking (this recipe will be using the indirect side of the heat), and fill your smoker box with apple chips. While your grill heats, start assembling ingredients for the crisp.
- In a large bowl, combine the ingredients for the apple filling. Stir gently to combine and pour into the skillet with the bacon fat.
- In another bowl, mix the dry ingredients for the apple crisp topping. Then stir in the cold butter pieces with a fork, pressing on the butter and mixing until the butter is in small pieces and the topping mixture resembles coarse sand. Sprinkle the mixture over the apples.
- Place the skillet on the indirect side of the grill, close the lid and cook for 40-45 minutes (turning the skillet halfway through cooking) or until the apples are tender and the crisp topping is golden brown.
- While your crisp bakes, prepare your salted bourbon caramel sauce. In a medium saucepan over medium heat, simmer the water and sugar together until it turns a warm amber color (about 15 minutes). Turn off the heat and stir in the heavy cream. The caramel with bubble up, so stir quickly. Pour in the bourbon and salt and stir to combine. Set aside to cool slightly until the crisp is done.
- When the crisp is finished, serve with vanilla ice cream and the warm salted caramel.
Nutrition
Calories: 677kcal | Carbohydrates: 108g | Protein: 4g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 78mg | Sodium: 195mg | Potassium: 350mg | Fiber: 6g | Sugar: 88g | Vitamin A: 910IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 1mg