2014 Gravenstein Apple Fair cooking demonstrations
Skillet Apple Crisp
Tina Green, Chef Tina's Kitchen
3 Tbsp butter, divided
3 cups Gravenstein apples, diced ½ inch
1 tsp cinnamon
3 Tbsp maple syrup, divided
¼ cup rolled oats
¼ cup chopped walnuts, pecans or almonds
1½ tsp sesame seeds
1 Tbsp “Booster Food”: chia seeds, flax meal or hemp seeds (Optional)
¼ cup Crème Fraiche (recipe on back)
Melt 2 tablespoons of butter in a skillet.
Add the apples, cinnamon and 2 tablespoon of maple syrup. Stir until well combined.
Cover and let the apples cook on medium to medium-low heat, stirring occasionally, until they are soft but still have their structure. (About 7 minutes).
In a bowl, combine oats, nuts and sesame seeds. Mix well.
In a small pan, melt the remaining (1 tablespoon) butter, then add the topping mix, stir in the remaining (1 tablespoon) maple syrup and brown for a few minutes until crunchy. Remove from heat and mix in optional booster foods.
Serve in a bowl and sprinkle the topping mix on just before serving. Dollop with crème fraiche.
1 pint heavy cream
2 tablespoons cultured buttermilk
Combine buttermilk and heavy cream in a glass jar. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks.