Skillet Apple Crisp

1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside.
2. FOR THE FILLING: Toss apples, sugar, and cinnamon, if using, together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to 1⁄2 cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
3. Melt butter in now-empty skillet over medium heat. Add apple mixture and cook, stirring frequently, until apples are beginning to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Off heat, gently stir in cider mixture until apples are coated.
4. Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on prepared baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes, rotating baking sheet halfway through baking. Transfer to wire rack and let cool for 15 minutes; serve warm.

If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 by 9-inch baking dish; top the filling as directed and bake for an additional 5 minutes.

SKILLET APPLE CRISP WITH RASPBERRIES AND ALMONDS
Substitute slivered almonds for pecans. Add 1⁄8 teaspoon almond extract to reduced cider with lemon juice in step 2. Stir 5 ounces raspberries into apple mixture along with reduced cider in step 3.

SKILLET APPLE CRISP WITH VANILLA, CARDAMOM, AND PISTACHIOS
Substitute 1⁄2 cup shelled pistachios and 1⁄4 cup walnuts for pecans. Substitute 1⁄2 teaspoon ground cardamom for cinnamon in filling and add seeds from 1 vanilla bean to apple, sugar, and cardamom mixture.

SKILLET APPLE CRISP WITH MAPLE AND BACON
Cook 6 slices bacon, cut into 1⁄4-inch pieces, in 12-inch skillet over medium heat, stirring frequently, until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off bacon fat from skillet and discard. (Do not wash skillet.) Stir bacon into topping mixture after adding butter. Omit sugar and cinnamon from filling. Toss apples with 1⁄3 cup maple syrup in step 2 and proceed as directed.