Listen, there's nothing quite like a good apple crisp baked in a cast iron skillet – it's just plain smart cooking. Take my word for it, you'll want to grab yourself some Honeycrisp and Granny Smith apples – they're a match made in heaven. The sweet ones balance out the tart ones, and they both keep their shape nicely while cooking.
Now, I've made this dessert hundreds of times, and I'll tell you straight – the trick is to give those apples a quick cook on the stovetop first. Just let them soften up a bit before you sprinkle on that buttery oat topping. Been doing it this way for years, and it works like a charm every time.
You know what's nice about using a cast iron skillet? The edges get all crispy and caramelized, while the middle stays soft and tender. Plus, you've only got one pan to wash up afterward – and that's never a bad thing, if you ask me.
Simple as can be, really. Just good apples, a proper skillet, and a bit of know-how. No fancy business needed. Makes a mighty fine dessert, especially when the weather turns cool and you're craving something warm and comforting.
Recipe
Cast iron skillets are ideal for creating a rustic, homestyle apple crisp with their superior heat retention and even cooking properties. The heavy-duty pan produces perfectly caramelized edges while maintaining a tender, juicy center, resulting in an irresistible combination of textures. This classic dessert combines fresh, tart apples with a buttery oat topping that gets extra crispy when baked in cast iron. The natural seasoning of the skillet adds a subtle depth of flavor that can't be achieved with regular baking dishes, while the presentation straight from stovetop to table makes for an impressive serving. Additionally, many cobblers, like the Peach and blueberry cobbler, utilize similar principles of combining fruit with a crunchy topping, making them a delightful choice for any dessert table.
Ingredients:
- 6 large Granny Smith apples, peeled and sliced
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup cold butter, cubed
- 1/4 cup lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preheat oven to 375°F. Toss sliced apples with lemon juice, cornstarch, vanilla, and granulated sugar in a large bowl. In a separate bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt. Cut in cold butter until mixture is crumbly. Layer apples in a 10-inch cast iron skillet, top with crumb mixture, and bake for 45-50 minutes until golden brown and bubbly.
For optimal outcomes, allow the cast iron skillet to preheat in the oven for 10 minutes before adding ingredients. This guarantees the bottom crust develops properly. If the topping browns too quickly, cover loosely with aluminum foil. Let the crisp rest for 15-20 minutes before serving to allow the filling to set, and always use proper handling techniques with the hot cast iron skillet.
Fall apple picking and cast iron cooking come together beautifully in this rustic dessert. Apple crisp emerged in the 1920s as a simplified alternative to apple pie, allowing home cooks to capture all the warm, spiced flavors without the hassle of making pie crust.
Preparing it in a cast iron skillet creates perfectly caramelized edges and guarantees even heating throughout. The traditional combination of tender apples and buttery oat topping gets an extra boost from the skillet's natural seasoning, which adds subtle depth to the overall flavor.
This recipe works equally well for casual family dinners or holiday gatherings, requiring minimal prep time while delivering maximum comfort.
Conclusion
Let me tell you about this no-fuss apple crisp that just sings in a cast iron skillet. Nothing fancy here – just good old-fashioned comfort cooking. Pop your oven to 375°F and grab those apples – Honeycrisps work like a charm, but those tart Granny Smiths will do you proud too. You'll want about 6 cups of sliced apples.
Now, there's something magical about the way a cast iron skillet turns those edges all caramel-brown and crispy – that's the kind of thing you just can't get from a regular baking dish. The oat topping gets all golden and crunchy, while underneath, those apples cook down just right – not too mushy, mind you, but soft enough that your fork slides right through.
I've been making this for years, and it never fails to hit the spot. It's the kind of dessert that doesn't need any fussing over – just honest ingredients coming together in that dependable old skillet. If you've got yourself a well-seasoned pan, you're already halfway there.