Cast Iron Skillet Apple Crisp
Servings: 6 people
Equipment
- 9" cast iron skillet
Ingredients
Filling:
- 1.4 lb cored, peeled, and sliced/chopped apples - I used 5 Granny Smithcored
- 3 tablespoons butter
- 5 tablespoons water
- 1 tablespoon flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Topping:
- 1/2 cup flour
- 1/2 cup old fashioned oatmeal
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons butter, cut into small cubes
- 1/2-3/4 cup chopped pecans, optional
Instructions
- Prepare the topping by combining all of the dry ingredients except the pecans and then "cut" in the butter to incorporate it. You're looking for a crumble mixture with about pea size chunks of butter. You can do this step with a biscuit cutter, fork, or your hands.
- Add in the pecans and mix to incorporate them well into the topping. Set that aside.
- Peel, core, and slice/chop your apples about 1/4" thick. The thickness here isn't so important as trying to keep them uniform for even cooking.
- Preheat your oven to 375° or 350° for a convection oven.
- Melt the butter for your topping in your skillet. Remove from heat.
- Add apples in your skillet and stir to coat them with butter.
- Sprinkle in your dry ingredients and then stir to coat the apples.
- Add in remaining ingredients and give it one last stir to incorporate everything.
- Top with crumble topping and press down lightly.
- Bake at 375° for 30 minutes or until apples are tender and crust is golden brown.
- Serve topped with ice cream, caramel sauce, or freshly whipped cream. Enjoy!
Notes
*I used a 9" cast iron skillet, which would be equivalent to about an 8"x8" pan. If your skillet is larger just do 1 1/2 times the recipe or double for about the equivalent of a 9"x13" pan.