Description
A warm and gooey apple crisp baked in a cast iron skillet with a crunchy brown sugar and oat topping, finished with homemade bourbon caramel sauce and served with vanilla ice cream or whipped cream.
Ingredients
For the Bourbon Caramel Sauce
- ½ cup granulated sugar
- 2 tablespoons water
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- 1 tablespoon bourbon whiskey
- ½ teaspoon kosher salt
For the Cast Iron Skillet Apple Crisp
- 1 tablespoon unsalted butter
- 6 Granny Smith apples (2½–3 pounds), peeled, cored, and chopped
- ¼ cup bourbon caramel sauce
- ½ teaspoon ground cinnamon
- 1 tablespoon freshly squeezed lemon juice
- ½ cup cold unsalted butter
- 1 cup light brown sugar
- ¾ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup old fashioned oats
- Vanilla ice cream or whipped cream, for serving
- Extra bourbon caramel sauce, for serving
Instructions
1. Add the sugar and water to a saucepan over medium heat. Whisk to combine and cook for 3 to 5 minutes until the mixture turns a rich copper color.
2. Remove from the heat and carefully whisk in the heavy cream. Stir in the butter, vanilla, bourbon, and salt until smooth. Set aside to cool and thicken.
3. Preheat the oven to 350°F.
4. Add 1 tablespoon butter to a 10-inch cast iron skillet and place it in the oven until melted. Swirl to coat the bottom.
5. Peel, core, and chop the apples into 1-inch pieces and place them in a large bowl.
6. Add ¼ cup bourbon caramel sauce, ½ teaspoon cinnamon, and the lemon juice. Stir until evenly coated.
7. Transfer the apples to the prepared cast iron skillet.
8. In a food processor, pulse the cold butter, brown sugar, flour, cinnamon, and salt until crumbly. Alternatively, cut the butter into the dry ingredients by hand.
9. Stir the old fashioned oats into the crumble mixture.
10. Spread the crumble evenly over the apples, using all of the topping.
11. Bake for 40 to 50 minutes until the apples are tender and the topping is crisp and golden brown.
12. Cool slightly before serving with vanilla ice cream or whipped cream and an extra drizzle of bourbon caramel sauce.
Notes
The bourbon can be omitted if preferred.
Use old fashioned oats, not quick oats or steel-cut oats.
Bake uncovered for the crispiest topping.
A 9-inch cake pan can be substituted for the cast iron skillet if needed.
Leftover caramel sauce keeps in an airtight container in the refrigerator for 2 to 3 weeks.
Store leftover apple crisp covered in the refrigerator for up to 4 days.
Freeze cooled apple crisp (removed from the skillet) for up to 3 months.
Thaw overnight in the refrigerator and reheat at 350°F for about 20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 484
- Sugar: 54g
- Sodium: 258mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 78g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 52mg