Easy Apple Crisp Recipe in a Cast-Iron Skillet

Name: Easy Apple Crisp Recipe in a Cast-Iron Skillet
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 7 cups (1050g) Gala Apples, peeled, cored and cut into wedges; 2 tbsp (30ml) fresh lemon juice; 1/3 cup (65g) white sugar; 2 tbsp (15g) cornstarch; 1 tsp (5ml) pumpkin pie spice or cinnamon (Click here http://bit.ly/2zPINCN to learn how to make Pumpkin Pie Spice at Home); 3 tbsp (45g) butter; 1/3 cup (60g) brown sugar; ¼ cup (60ml) water; ¾ cup (90g) flour; 2 tbsp (23g) brown sugar; 2 tbsp (25g) white sugar; ¾ tsp (3.75ml) baking powder; large pinch salt; ¼ tsp (1.25ml) cinnamon; 8 tbsp (120ml) melted butter; ¾ cup (65g) old fashioned oats; 1/2 cup (75g) pecans, chopped; ½ cup (75g) Heath toffee bits

9 steps

Prep:1hCook:35min

This Easy Apple Crisp in a Cast-Iron Skillet is a fantastic Thanksgiving dessert idea! Personally, I think it's way easier than an Apple Pie and just as delicious. It's also easy to make the day before and reheat, see my tips below for how best to do this. The sturdy skillet also makes it really easy to transport as well in case you are heading to a potluck for Thanksgiving.

Updated at: Fri, 13 Dec 2024 21:54:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories646.3 kcal (32%)

Total Fat35 g (50%)

Carbs81.3 g (31%)

Sugars53.1 g (59%)

Protein4.9 g (10%)

Sodium126.4 mg (6%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1050gGala Apples

peeled, cored and cut into wedges

2 Tbspfresh lemon juice

⅓ cupwhite sugar

15gcornstarch

5mlpumpkin pie spice

or cinnamon, Click learn how to make Pumpkin Pie Spice at

45gbutter

⅓ cupbrown sugar

¼ cupwater

¾ cupflour

23gbrown sugar

25gwhite sugar

3.75mlbaking powder

salt

large

1.25mlcinnamon

120mlbutter

¾ cupoats

½ cuppecans

Instructions

Step 1

Preheat oven to 375F (190C).

Step 2

In a large bowl toss the apples with lemon juice, white sugar, cornstarch, and pumpkin pie spice. Toss with hands until everything is well coated and combined. Set aside.

Step 3

In a 10-inch cast-iron skillet, melt 3 tbsp (45g) of butter, add brown sugar and whisk to combine. Transfer apple mixture to the skillet and allow apples to simmer on medium-low while you prepare the crisp topping.

Step 4

In a medium-sized bowl whisk together the flour, brown sugar, white sugar, baking powder, salt, and cinnamon. Then add the melted butter. Stir to combine, then add the oats, pecans, and toffee bits. Set aside.

Step 5

At this stage check the apples, stirring occasionally, the liquid in the bottom should start the thicken as it heats and the cornstarch is activated. At this point pour ¼ cup of water over the apples. This will create more of a sauce for the apples to cook in while the crisp bakes, resulting in a nice syrupy mixture once it’s done.

Step 6

Remove the skillet from the heat and add the crisp topping, sprinkling it evenly over the top.

Step 7

Then place the skillet in the oven and bake for 30-35mins. The crisp will be golden brown and the juices will be bubbling underneath. Serve right away or, allow to cool completely, cover with foil and refrigerate.

Step 8

Then 25 minutes before serving, remove the foil and add drizzle 3 tablespoons of water all over the top of the crisp (this will loosen the syrup that has congealed due to the refrigeration) cover with the foil and bake at 375F for 15 minutes. Then remove the foil and bake for another 10 minutes uncovered until topping is crisp and the juices underneath are bubbling.

Step 9

Serve in small bowls with vanilla ice cream.

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