Skillet Apple Crisp

We had company over for dinner on Saturday and I made a Tart Apple Crisp in my cast iron skillet.  It was easy and the perfect winter’s dessert with a scoop of vanilla bean ice cream and a dash of caramel.

Filling:

3 Granny Smith apples, peeled and sliced (I cut mine into small chunks)
1/4 cup of apple juice (I used Trader Joe’s spiced apple cider)
3 TBL of fresh lemon juice
2 tsp all-purpose flour
1/8 tsp of salt

Topping:

3/4 cup firmly packed light brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp salt
1/3 cup of butter

Preheat oven to 375.

For filling:  In a mixing bowl toss together apple slices, apple and lemon juices, flour and salt.  Spread apple mixture into a 10-inch enamel coated skillet (I used my cast iron skillet that I buttered).

For topping:  In a medium bowl, whisk together brown sugar, flour, oats and cinnamon, ginger, cloves and salt. Using a pastry blender, cut in butter until mixture is crumbly.  Sprinkle onto apples. Top with two tablespoons of cold butter, cut into small pieces.

Bake until topping is lightly browned and filling is bubbly, about 30 minutes.  Let stand for 10 minutes before serving.

Side note:  If one of your favorite things is the sugary, crispy topping on your dessert, you could easily double the topping recipe and I think it would be delicious.

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