< Back

EFK Cast-Iron Apple Crisp

Warm cinnamon apples under a crisp oat-brown-sugar topping, baked until bubbling in a heavy skillet. This is a straightforward family dessert built for a generous scoop-and-serve finish.

Ingredients

6 medium tart-sweet apples (about 2 1/2 pounds), peeled, cored, and sliced 1/4 inch thick

1 tablespoon fresh lemon juice

1/3 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

3/4 cup all-purpose flour

3/4 cup old-fashioned rolled oats

2/3 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

8 tablespoons unsalted butter, melted

Directions

1. Heat the oven to 375°F. Lightly butter a 10- to 12-inch cast-iron skillet.

2. Toss the sliced apples with lemon juice, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Spread evenly in the skillet.

3. Stir flour, oats, brown sugar, cinnamon, and salt together. Pour in the melted butter and mix until coarse crumbs form.

4. Scatter the topping evenly over the apples without packing it down.

5. Bake 35 to 45 minutes, until the fruit is bubbling around the edges and the topping is deep golden. Rest 15 minutes before serving.

1. Heat the oven to 375°F. Lightly butter a 10- to 12-inch cast-iron skillet. 2. Toss the sliced apples with lemon juice, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Spread evenly in the skillet. 3. Stir flour, oats, brown sugar, cinnamon, and salt together. Pour in the melted butter and mix until coarse crumbs form. 4. Scatter the topping evenly over the apples without packing it down. 5. Bake 35 to 45 minutes, until the fruit is bubbling around the edges and the topping is deep golden. Rest 15 minutes before serving.