SKILLET APPLE CRISP
My Dad had quite the collection of Griswold cast iron skillets. If you are not familiar with these skillets, they were made in Erie, Pennsylvania. The business started back in 1865 and were around until 1957. They had a reputation around the world for being the best cast iron skillets. After my father passed away, one of his favorite skillets was passed down to me. It makes the perfect apple crisp…and in the words of my Dad. “Don’t forget the vanilla ice cream on top.”
SKILLET APPLE CRISP
Ingredients
- 4 apples, cored and sliced
- 1 tsp ground cinnamon
- Juice of 1/2 of lemon
- 2 tbsp water
- 1/4 cup plus 2 tbsp granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup lightly packed brown sugar
- 1/2 tsp kosher salt
- 1 stick butter, cold, cut into cubes
- 1 cup old fashioned oats
- Vanilla ice cream
Instructions
- Preheat oven to 375 degrees. In a large ovenproof skillet (I use cast iron) toss apples with 2 tablespoons sugar, lemon juice, water and cinnamon. Place skillet on a large rimmed baking dish.
- In a large bowl, whisk together flour, brown sugar, remaining 1/4 cup sugar and salt.
- Using your hands or a pastry cutter, incorporate butter into flour mixture until it looks like coarse crumbs. Add oats and squeeze the mixture with your hands until big, moist clumps form.
- Scatter oat mixture on top of apples and bake until apples are bubbling and the top is golden. About 45 minutes. Let cool for a few minutes and then top with your favorite vanilla ice cream.
