Apple Crisp

Combine all ingredients except butter in a large bowl. Stir until combined.

Add butter pieces and toss mixture. Use hands to rub butter pieces into mixture. Continue massaging mixture until crumbly and no dry spots remain.

Cover and refrigerate, ideally overnight.

Peel apples and cut into medium slices. Add a splash of lemon juice or apple cider vinegar if apples are very sweet.

Place a 10" iron or steel skillet over medium heat. Sprinkle about half of the sugar evenly over the surface of the pan.

Sugar will begin to melt. As it melts, sprinkle in remaining sugar. Stir sugar until completely melted.

Continue stirring as sugar begins to take on color and caramelize.

When sugar is just about done, turn off heat and add butter. Stir continuously.

Add heavy cream and vanilla, continuing to stir.

Add a handful of apples to skillet on stovetop. Stir to coat with caramel, and cook until apples begin to soften.

Apples will cook down. Add more remaining raw apples in batches, continuing to stir.

When apples are cooked and liquid has reduced, stir together water and cornstarch, then add to skillet.

Stir continuously and bring liquid to a boil, then remove from heat and allow to cool slightly.

Preheat oven to 350º.

Use spatula to gently press apples in skillet into an even layer. Sprinkle crumble mixture over top of apples.

Bake for 45 minutes or until top is nicely browned.

Serve warm with ice cream.