Cast Iron Apple Crisp
User Reviews
4.8
32 reviews
Excellent
Cast Iron Apple Crisp
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Nothing screams 'it's finally fall!' like a beautiful cast iron apple crisp with luscious cinnamon-spiced caramel sauce and vanilla ice cream. Filled with the warm flavor of cloves, nutmeg, ginger, and cinnamon, it's the perfect dessert for apple season!
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Ingredients
Apple Filling
- 7 apple peeled and sliced into 1/2 inch slices, large, baking variety
- 1/2 cup brown sugar
- lemon juice of 1
- 2 tbsp butter melted, unsalted
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cloves
- 1/4 tsp nutmeg freshly ground
- 1/2 tsp kosher salt
- 1 tbsp cornstarch
- 1 tbsp water cold
Crisp Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ½ cup butter unsalted, cold and cubed, 8 tbsp
- ⅓ cup brown sugar packed tightly
- 1/2 teaspoon kosher salt
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Make the Apple Crisp Filling
- In a medium mixing bowl or in the cast iron skillet, mix together the sliced apples, brown sugar, lemon juice, melted unsalted butter, cinnamon, ginger, cloves, nutmeg, and kosher salt together with a wooden spoon.
- Mix together cornstarch and cold water with a fork in a separate small bowl, then pour the slurry into your apple mixture. Stir the cornstarch slurry well into the apple filling. If making in a mixing bowl, pour the filling into the cast iron skillet.
- Make the Crisp Topping
- In a large mixing bowl, add the flour, oats, cold butter, brown sugar, salt, and cinnamon. Use two forks, your fingers, or a pastry cutter to break apart the cold butter and mix it into the flour and oats.
- Coat the butter in the dry ingredients and blend it down into the size of peas.
- Assemble
- Cover the apple filling with the crisp topping in the cast iron skillet. Sprinkle a little extra cinnamon on top for some extra love.
- Set the skillet in the preheated oven for 40-45 minutes, until the topping is golden brown.
- Let cool for 10 minutes before serving with vanilla ice cream.
Notes
- The best apples to use for baking are granny smith, honeycrisp, pink lady, and braeburn.
- Unless you are going to eat the apple crisp in its entirety that day, it's best to refrigerate it overnight. Leaving it at room temperature will cause it to spoil, grow bacteria, and become unsafe to eat.
- Cover the skillet in plastic wrap and keep in the fridge for up to 3 days for the best results in flavor and texture.
- To reheat it, warm the crisp in the oven at 325 degrees F for 10 minutes until it's warmed through.
Nutrition Information
Show Details
Serving
1g
Calories
294kcal
(15%)
Carbohydrates
57g
(19%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
13mg
(4%)
Sodium
227mg
(9%)
Fiber
4g
(16%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 294kcal | 15% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 13mg | 4% |
| Sodium | 227mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
32 reviews
Excellent
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