Skillet Apple Dessert is a delicious dessert that you can cook in a cast iron skillet. The skillet makes the dessert nice and crispy! Let me tell you about my new favorite dessert—skillet apple dessert! This had a warm and comforting taste to it. You can serve it hot, but the flavor tastes even better if you serve it chilled. It’s really tasty and different than what I’ve tried before.
Easy Skillet Apple Pie
This apple pie only takes a few minutes to put together, and it has a few unique characteristics that make the taste unforgettable.
1 hr 50 mins
Serves 8 to 10
This apple pie only takes a few minutes to put together, and it has a few unique characteristics that make the taste unforgettable. The mix of Granny Smith and Braeburn apples gives the filling a bright blend of crisp and sweet apple flavor, while the bottom crust bakes in a thin layer of brown sugar caramel simmering on the surface of the cast-iron skillet, making for a gooey and delicious caramel-infused pastry. Serve this apple pie with rich Butter-Pecan ice cream for a showstopping dessert perfect for your autumn table.
- 2 pounds Granny Smith apples
- 2 pounds Braeburn apples
- 1 teaspoon ground cinnamon
- ¾ cup granulated sugar
- ½ cup butter
- 1 cup firmly packed light brown sugar
- 1 (14.1-oz.) package refrigerated piecrusts
- 1 egg white
- 2 tablespoons granulated sugar
- Butter-pecan ice cream
- Step 1Preheat oven to 350ºF. Peel apples, and cut into ½-inch-thick wedges. Toss apples with cinnamon and ¾ cup granulated sugar.
- Step 2Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
- Step 3Bake at 350ºF for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.
Cast-Iron Skillet Apple Crumb Pie
I wasn’t originally planning on making this in a skillet, but when it’s Thanksgiving, pumpkin has claimed your one pie dish, and you’re too economical (read: cheap) to buy another one, you are forced to make alterations. It turned out beautifully, though, so much so that I wouldn’t serve it any other way. This is a delicious doozy of a pie; it is ooey and gooey and sweet, and stunningly rustic. Everything apple pie should be in my opinion.
TEST KITCHEN NOTES
You’ll love the ease and beautiful presentation of this cast-iron skillet apple pie recipe. Featuring our favorite fall flavors, such as tart and sweet apples, cinnamon, and brown sugar, this is the perfect way to end a holiday meal, but it’s always fun to make any time you go to the apple orchard. The crust is wonderfully flaky thanks to the large pieces of butter (be sure to work quickly so the butter doesn’t get too soft), and the crust can chill in the refrigerator while you assemble the rest of the pie. The crumbly topping really puts this recipe over the top, and all you have to do is work some butter into flour, sugar, cinnamon, and salt for it to come together. Doesn’t get much simpler than that, and you’re going to really enjoy it.
The differences in textures, with the buttery crust, soft apples, and crunchy topping, will have all your guests raving and requesting the recipe. We highly recommend making the crust from scratch, but you can go store-bought if you’re running out of time. This recipe is designed for a 12-inch skillet, but a 14-inch one would work as well, but if you have a 10-inch skillet, be sure to scale back on the ingredients a little bit. Just keep an eye on it as it bakes so nothing gets too dark. Serve the pie in the skillet for a pretty, rustic presentation. It also helps free up a pie pan if you’re serving more than one pie during the holidays.
Cast-Iron Skillet Apple Crumb Pie
- PREP TIME1 hour
- COOK TIME1 hour 10 minutes
- SERVES8 to 10
- For the Crust:
- 2 1/2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon kosher salt
- 16 tablespoons (2 sticks) unsalted butter, cold and cut into about ½-inch cubes
- 4 to 8 tablespoons ice water
- For the Filling:
- 6 apples (I use a mixture of tart and sweet, like Granny Smith and Fuji)
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 lemon, juiced and zested
- 3/4 cup packed light brown sugar
- 1 pinch kosher salt
- For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons chilled unsalted butter, cut into ½-inch cubes
In This Recipe
- Make the Crust: In a large bowl, mix the the flour and salt. Add the butter and, working quickly with either your hands, two knives, or a pastry cutter, work the butter into the dough until the pieces are roughly the size of peas. Some may be bigger—this will make your dough nice and flaky as it bakes. With a wooden spoon, stir in the ice water a tablespoon or two at a time, just until the mixture comes together into a workable dough. Turn the dough out onto a lightly floured surface and press into a round. Chill in the refrigerator for at least 30 minutes or up to 1 hour. Meanwhile, prepare the pie filling and topping.
- Make the Filling: Rinse, peel, and core the apples. Cut into slices about ¼ inch wide and transfer to a large bowl. Add the flour, cinnamon, lemon juice and zest, brown sugar, and salt and mix to combine.
- Make the Topping: In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt. Add the butter and work into the flour mixture until it resembles coarse sand. Chill in the refrigerator until ready to use.
- Bake the Pie: Heat the oven to 400°F. On a well floured surface, roll the crust to about ⅛ inch thick. Roll the dough onto the rolling pin and transfer to a 12-inch cast-iron skillet. Unroll and lightly press into the edges. Trim the edges so they are flush with rim of the skillet.
- Pour the apple filling into the crust. Top with the crumb topping, mounding in the middle and lightly packing it down over the apples.
- Bake for about 30 minutes, until the top is golden brown. Reduce the oven temperature to 350°F and continue to bake for 40 to 45 minutes more, until the apples are tender when pierced with a knife. If the topping is browning too quickly, cover the pie with foil.
- Let cool until warm or room temperature.
Easy Skillet Apple Crisp
With a caramelized cinnamon sauce and grain free topping, this Paleo & SCD Apple Crisp is easy to prepare and made in a cast iron skillet!
PREP TIME5 mins
COOK TIME20 mins
TOTAL TIME25 mins
DIETSDairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan
- 5 apples
- juice from 1/2 lemon
- 2 tbsp coconut oil
- 1 1/2 tbsp honey or maple syrup if vegan
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2/3 cup coconut oil melted
- 1/4 tbsp honey or maple syrup if vegan
- 2 tsp cinnamon
- pinch of salt
- 1 1/3 cup almond flour
- 2/3 cup shredded unsweetened coconut
- 2/3 cup walnuts roughly chopped
- Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit)
- Peel and core the apples and cut them into small chunks. Place them in a bowl and top with the lemon juice to stop them browning.
- Place a 7 inch in diameter cast iron skillet on the stove on medium-high heat. Add the coconut oil, honey, vanilla extract, cinnamon and nutmeg to the skillet and cook for approximately 2 minutes until hot then add in the apple pieces and stir to coat them in the sauce.
- Cook the apples for approximately 8 minutes until they are soft.
- While the apples are cooking, in a bowl stir together all of the ingredients for the topping. Spoon the mixture evenly over the apples. Bake in the oven for 10 minutes until the topping is golden in colour.
- Serve the crisp topped with coconut whip or lemon cream
Calories: 968kcalCarbohydrates: 50gProtein: 13gFat: 85gSaturated Fat: 49gSodium: 9mgPotassium: 427mgFiber: 14gSugar: 34g