Cast Iron Apple Crisp

Before I jump into this decadent apple crisp recipe, let me assure you I tried to create a "healthy" version first. It was no added sugar and barely any butter. It was a complete flop. My kids wouldn't even eat the dehydrated apples underneath the slightly burned topping. I needed the two basics of decadent fall baking: butter and sugar.

So, I went back to the more traditional recipe like how my mom used to make, but combining it with some cast iron recipes I've used a few times. This one tastes like Paula Dean just hand delivered autumn to your doorstep. I don't skimp on the spices. This recipe uses a lot of cinnamon, nutmeg, cardamom, cloves and even sneak in a dash of cayenne. (Don't worry, it's barely noticeable so your kids won't complain that it's "too spicy.")

As promised in earlier posts, this recipe doesn't require peeling the apples, so it saves you time.

Crisp apples, no peeling required

Coat the apples in the spices

Brown sugar for the topping

Cold butter makes the topping crumble just right

You'll want to eat the entire skillet

THE RECIPE: CAST IRON APPLE CRISP

There's nothing better than Apple Crisp in the fall. This one tastes like Paula Dean just hand delivered autumn to your doorstep. I don't skimp on the spices. This recipe uses a lot of cinnamon, nutmeg, cardamom, cloves and even sneak in a dash of cayenne.

TOPPING

• 1/2 cup flour (I use gluten free)

• 3 tbsp brown sugar

• 1 tsp sugar (for sprinkling on top after assembled)

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp salt

• 6 tbsp unsalted butter (cold)

• 1 cup oats (old fashioned)

APPLES

• 6 Apples (cubed, mix of tart and semi-tart)

• 1 tbsp Cornstarch

• 3 tbsp sugar

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp cardamom

• 1/8 tsp cayenne pepper ((just a dash))

• 1/4 tsp salt

• 1/2 lemon juiced (make sure no seeds get in! )

DIRECTIONS

1. Preheat the oven to 375 degrees

2. Cut the apples into one inch pieces and put them in a bowl. Coat the apples with the cornstarch, sugar, cinnamon, nutmeg, cardamom, salt and dash of cayenne pepper. Mix well.

3. Add the juice from half a lemon and mix again.

4. Spread the apple mixture evenly in a buttered cast iron pan. Preferably a 10 inch pan.

5. For the topping, in a separate bowl, mix the flour, brown sugar, cinnamon, nutmeg, cloves and salt.

6. Cut the cold butter into small pieces and put in with the flour mixture along with the oats.

7. Using your hands, start to mix the butter, oats and flour mixture until you have chunks and crumbles the size of a marble. Some of the flour and oats might still be loose, but that's ok.

8. Spread the topping evenly across the top of the apples. The loose flour and oats will settle into the crevices .

9. Take a tablespoon of white sugar and sprinkle on top of the topping and apples.

10. Bake at 375 for about 50 minutes or until the topping is golden brown and the apples are bubbling.

11. Serve hot.