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Apple Crisp topped with vanilla ice cream on a plate
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Cast Iron Apple Crisp

Warm, cinnamon-infused apples sitting beneath an irresistible crispy buttery almond topping
Course Dessert
Cuisine American, British
Keyword Cast Iron Apple Crisp, Cast Iron SKillet Apple Crisp, Skillet Apple Crisp
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Paul (Scoffs & Feasts)

Ingredients

  • Topping
  • 125 g unsalted butter
  • 250 g plain flour
  • 50 g chopped walnuts/pecans/almonds
  • 70 g soft brown sugar
  • ½ tsp salt
  • Filling
  • 1 kg of Granny Smith Apples
  • ½ tsp salt
  • 3 tbsp soft brown sugar
  • 1 tsp cinnamon/pumpkin spice/mixed spice
  • Juice of ½ a lemon

Instructions

  • Measure out all your ingredients first
  • Combine the flour, brown sugar, salt and cinnamon togethor
  • Rub in the flour mixture with the butter. Cut into cubes and ensure it is cold before you begin
  • Prebake in the oven at 180°C for around 20 minutes tossing halfway through until the crumble gets golden at the edges
  • Peel and core all your apples
  • Roughly chop, around 1 inch in size and place in a bowl with the juice of half a lemon
  • Toss the apples thoroughly with the brown sugar, salt, cinnamon and vanilla
  • Place the apples into the cast iron skillet then top with the crumble topping
  • Bake in a preheated oven at 180°C until golden and the fruit is bubbling. If the topping starts to get too dark, tent with tinfoil