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Cast Iron Skillet Apple Crisp

By: Mama J from A Little Bit Crunchy, A Little Bit Rock and Roll
Cast Iron Skillet Apple Crisp
Cast Iron Skillet Apple Crisp
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This rustic Cast Iron Skillet Apple Crisp makes for quite a show-stopping dessert. Top this easy apple crisp recipe with vanilla ice cream or fresh whipped cream. We can access apples any time of year, but this dessert is especially fun when you've picked the apples yourself at your local apple orchard in the fall. No matter when you make this apple crisp, it will taste delicious. Give it a try, and see how tasty skillet desserts can be! You'll want to make more desserts in your skillet after this.

Makes: 6 servings

  • Apple filling:
  • 3 pounds tart apple (such as Granny Smith), peeled and sliced
  • 3/4 cup sugar, divided
  • 1/2 cup water
  • 2 tablespoons flour
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch salt
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter
  • Topping:
  • 3/4 cup all-purpose flour
  • 3/4 cup pecans, chopped
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  1. Preheat oven to 450 degrees F.
  2. Mix all the topping ingredients together in a bowl. Set aside.
  3. In a medium-sized sauce pan, cook the apples, 1/4 cup sugar, and 1/2 cup water together. Stir the apples until they begin to soften and turn more transparent (about 5 minutes).
  4. Drain the apples and reserve a 1/2 cup of the remaining apple liquid. 
  5. In a 10-inch cast iron skillet over medium heat, melt the butter, flour, 1/2 cup reserved apple liquid, remaining 1/2 cup sugar, lemon juice, cinnamon, nutmeg, salt, and vanilla together. Stir in the apples and continue to cook about 5 minutes until the mixture thickens and the apples are well coated and begin to soften more. 
  6. Top the apple mixture with the reserved crumble topping. 
  7. Bake for 15-20 minutes. Cool for 15 minutes before serving.

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