Craving a dessert late at night? Well Richard Blais and Nyesha Arrington have you covered with two delicious one-skillet desserts. A chocolate brownie or fruit crisp, these simple desserts will satisfy your sweet tooth!
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*Nyesha’s* *Apple* *Crisp*
_Makes_ _4-6_ _servings_
*INGREDIENTS*
*Filling*
2 tablespoons unsalted butter
4 green apples, cored and sliced
1 orange, zest and juice
1 ½ teaspoons kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground clove
¼ teaspoon ground nutmeg
½ cup cranberries
*Topping*
1 cup all purpose flour
1 cup rolled oats
1 cup brown sugar
1 cup (2 sticks) unsalted butter, cubed and softened
*Whipped* *cream*
½ cup heavy cream
¼ teaspoon ground nutmeg
*PROCEDURE*
1. Preheat your oven to 400℉.
2. In a large cast iron skillet over medium heat add the butter. Once melted, add in the apples and salt and cook until softened. Add in the orange zest and juice, salt, cinnamon, clove and nutmeg. Toss to combine and then remove from the heat and add the cranberries.
3. In a large mixing bowl combine the flour, oats, brown sugar, and butter, and use your fingertips to bring the mixture together until it resembles coarse sand.
4. Sprinkle the oat topping over the apples and bake until the top is crispy and the apples are caramelized, about 15 minutes.
5. In a large mixing bowl, combine the heavy cream and nutmeg and whisk until soft peaks form.
6. Serve the cobbler with a dollop of whipped cream.
*Richard’s* *Skillet* *Brownie*
_Makes_ _4-6_ _servings_
*INGREDIENTS*
*Brownies*
9 ounces dark chocolate, chopped
1 cup (2 sticks) unsalted butter, diced, plus more for greasing
1 cup granulated sugar
¾ cups light brown sugar
4 large eggs, beaten
2 teaspoons vanilla extract
1 cup all purpose flour
½ teaspoon kosher salt
½ cup pecans, optional
*Caramel*
1 cup granulated sugar
3 tablespoons unsalted butter, softened
Ice cream, for serving
*PROCEDURE*
1. Make the brownies: Preheat your oven to 350℉.
2. Fill a small pot with 1-inch of water and place over medium heat. Once simmering, place a heat proof bowl on top of the pot and add the chocolate, butter and sugars. Let the mixture melt and then whisk until smooth.
3. Remove the bowl from the heat and whisk in the eggs and vanilla.
4. Sift in the flour and add the salt and mix to combine.
5. Grease the bottom of a large cast-iron skillet with softened butter. Pour the batter into the pan and sprinkle the pecans, if using, evenly across the top.
6. Bake the brownies until they are set in the center, about 30 minutes.
7. Make the caramel: In a small skillet over medium heat, add the sugar. Let the sugar melt, carefully tilting the pan to make sure it is evenly distributed. Once the melted sugar begins to turn a light amber color, carefully add the butter and whisk until smooth.
8. Drizzle the caramel over the brownies and serve with your favorite ice cream.
0:00 Introduction
0:37 Level 1: Baking Basics
1:14 Level 2: Next Level Baking
11:03 Level 3: Next Level Finishing
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