Apple Crisp in Cast Iron Skillet
Sweet apples covered in a brown sugar oatmeal crumble and baked to perfection in a cast iron skillet.
Servings: 4 servings
Ingredients
Filling
- 4 large apples {thinly sliced}-I used Granny Smith
- ⅓ cup brown sugar {packed}
- 2 Tablespoon flour
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Crumble Topping
- ¾ cup brown sugar {packed}
- ⅔ cup flour
- ⅔ cup oatmeal {I used quick cook}
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter {room temperature}
Optional Toppings: Vanilla ice cream and caramel sauce
Instructions
Filling
- In a large bowl combine sliced apples, brown sugar, flour, cinnamon, nutmeg and salt. Stir to coat apples and pour into a greased 10" cast iron skillet.
Oatmeal Crumble
- In a medium bowl combine brown sugar, flour, oatmeal, cinnamon and salt. Stir until ingredients are incorporated. Add room temperature butter to ingredients and using a fork, work the butter into the dry ingredients being sure to not over mix or you will end up with a paste. Pour over the top of the apples and spread out.
- Bake in a preheated 350 degree oven for 25-30 minutes or until the top is golden brown and the apples are tender. Serve warm with vanilla ice cream and caramel topping {if desired}. Store covered at room temperature for up to 3 days.
Notes
- To freeze crisp: Bake in a disposable pan and cover well. Freeze for up to 3 months. Defrost at room temperature for 1 hour or in the fridge for 4-5 hours.
- For added crunch, add a 1/4 cup of chopped pecans to the crumble mixture.
Nutrition
Serving: 1serving | Calories: 666kcal | Carbohydrates: 113g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 640mg | Potassium: 383mg | Fiber: 7g | Sugar: 81g | Vitamin A: 832IU | Vitamin C: 10mg | Calcium: 86mg | Iron: 2mg