Skillet Caramel Apple Crisp

Skillet Caramel Apple Crisp
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Tomorrow is the first day of fall and although we’ve had a few days that feel crisp and cool, this Northwest weather is taking its sweet time to change. We don’t mind a few more days of sunshine and you’ll never catch us complaining about a perfect 66 degree day, but we are definitely looking forward to nights around the table, full of friends and comfort foods, crusty bread and soup, backyard camp fires and toasted marshmallows. But because this weather is being so reluctant, we are easing into fall, slowly. Now that school has started and we’ve shared our school lunch ideas with you in our last post, it’s time to talk apples. The quintessential fruit of autumn.


It’s caramely and crispy and is baked just long enough for the apples to keep some of their bite and a subtle tartness.

This last weekend I (Holly) got to spend some time in Seattle attending the International Food Bloggers Convention, which is always a good time. This year, I got invited to a dinner put on by Stemilt, the nation’s leading supplier of tree fruit, including wholesome apples, pears, cherries and summer fruits. They know a thing or two about delicious apples and how to incorporate them into everyday dishes. I was honored to share a table with them.

The dinner was perfectly executed by Seattle’s own Chef Erika Burke and unique varieties of Stemilt fruit were the shining star of each of the courses. The night ended with Stemilt’s own piñata apple hand pie served with brown butter ice cream, which tasted like all things Fall, wrapped up in one dessert. As the evening died down and it came time to leave, I couldn’t help myself and grabbed a second hand pie, eating it on the drizzly walk to my car. My sweater pockets were weighed down with handfuls of apples (don’t worry, they offered them) which I can’t wait to use in my own kitchen.

Craving that familiar fall feeling in our homes and around our tables with friends and family, Natalie and I met up last week to make this skillet apple crumble. It’s caramely and crispy and is baked just long enough for the apples to keep some of their bite and a subtle tartness. I am looking forward to making it again soon using the piñata apples Stimelt gave us as a parting gift from the dinner and will be sure to do my part to usher (okay maybe force) in this glorious season.

Skillet Caramel Apple Crisp
Skillet Caramel Apple Crisp

Skillet Caramel Apple Crisp

Serves 5

Ingredients

5 cups apples, peeled, cored and sliced
1 1/3 cup brown sugar
1 1/2 tsp cinnamon
3 tbsp butter
1/3 cup melted buter
1 cup flour

Method

  1. Preheat oven to 375°.
  2. In a medium sized mixing bowl coat apples with ⅓ cup brown sugar and ½ tsp cinnamon. Thinly slice 3 tbsp of butter and layer in the bottom of a 12 inch cast iron skillet. Pour the apples over the butter.
  3. In another mixing bowl combine remaining sugar, cinnamon, flour and melted butter until a fully incorporated. Using your fingers crumble over the top of the apples.
  4. Bake on the center rack for 1 hour or until bubbling. I think it goes without saying this should be served with vanilla ice cream.