F U E L E D F R I D A Y this week is brought to you by our own Michelle Battista.
Ok, it's finally fall here in Cali...we have been logging the miles....therefore, we will be indulging in these skillet apple crips this weekend.
Michelle is a dedicated 'foodie', Creative Contributor to rabbit, Creator of Small Suppers, Owner of Stockpot Collective, 1/2 Owner of Ned Ludd & Elder Hall in Portland, Oregon.
Recipe for the filling:
4-6 Apples
1/2 C Brown Sugar
3 T Corn starch
1 T Cinnamon
1 tsp Nutmeg
1 tsp Clove
pinch salt
1 oz Bourbon
Recipe for the topping:
1/2 C Butter
1 C Brown Sugar
1 C Granulated Sugar
1 C AP Flour
1 C Rolled Oats
1 T Kosher salt
Combine filling ingredients in a medium bowl, mix well. Distribute between
six skillets.
To make topping, Cut butter into 1/4" pieces, Place remaining ingredients
in a medium bowl and mix well. Rub butter into dry mixture until a stiff
crumble forms. Top fruit with crumble. Bake at 350 for 15-20 min, until
fruit mixture bubbles, cooking the corn starch.
Enjoy with Bourbon Creme Anglaise or your favorite ice cream and then go for a long run tomorrow.
