Easy Apple Crisp in a Cast-Iron Skillet

– Hey, guys, today I’m gonna show you how to make an easy apple
crisp in a cast-iron skillet. You will love how tender
and syrupy these apples are, with just the right amount of spice. And that crisp topping cannot be beat. This would be a great
recipe for Thanksgiving if you don’t wanna fuss with an apple pie because I think this is way easier. It also transports really well, making it perfect for a potluck. And if you’re not already a subscriber, be sure to subscribe. Hit that notification bell, and that way you won’t miss
any of my holiday recipes. Okay, let me show you how to
make a fantastic apple crisp. Now, for this recipe,
I’m using Gala apples. I find that they’re just
a little bit sweeter and more tender than the Granny Smith. I think the Granny Smiths
are great for an apple pie, but if you’re making an apple crisp, I say go for something sweeter
and lighter like a Gala. So we’re just going to peel
these apples and core them and cut them into nice wedges. And then we’re going to
add those to a large bowl. And to that, we’re gonna
add two tablespoons of fresh lemon juice, 1/3
of a cup of white sugar, and two tablespoons of corn starch, and a teaspoon of pumpkin pie spice. Now, you could just use cinnamon,
but because I’m American, I love my pumpkin pie spice, (laughs) so I’m gonna add that in. I just like it because I think it gives a lot more flavor to it. And in fact, if you wanna learn how to make pumpkin pie spice at home, I have a recipe for that, and I’ll leave you a
link in the description. Then you can toss this mixture up, making sure that all of
the apples are covered and that the mixture is combined, and then you can set that aside. Then in a large 10-inch cast-iron skillet, you’re going to add three
tablespoons of butter. And once that starts to melt down, you can then add 1/3 of
a cup of brown sugar. And then you wanna whisk
together the brown sugar and the butter so it creates
kind of like a nice paste. And then you’re gonna place
the apples in the skillet and let them simmer. I love to make apple crisp
this way in a skillet because it really allows you to give the apples a head start. Once they start to simmer and break down, all of their juices start to release, and it’ll combine with that
brown sugar and the butter to give you a head start
on your syrupy sauce. And I find that’s the hallmark
of a great apple crisp. You need the syrupy sauce. You don’t want a dry apple crisp. So while that’s simmering, you can get on with
making the crisp topping. So in a medium-size bowl, you’re going to add 3/4
cup of all-purpose flour, two tablespoons of brown sugar, two tablespoons of white sugar, 3/4 teaspoon of baking powder,
1/8 of a teaspoon of salt, and 1/4 teaspoon of cinnamon. And you can whisk that all
up until it’s combined. And then to that we’re
gonna add eight tablespoons of melted butter. And once you whisk that
up, you’ll see you’ll start to get kind of like a paste on your hands. And then at this stage, you can add 3/4 cup of old-fashioned oats. So you wanna make sure that
they’re the old-fashioned oats. You don’t wanna use
the quick-cooking oats. They won’t work as well. Then we are going to add
1/2 a cup of chopped pecans. You could also use walnuts if you prefer. And then here’s the secret ingredient, 1/2 a cup of toffee bits. The toffee bits really make
this crisp so delicious because once they start
to bake in the oven, they start to melt down, and they give your crisp a really nice, almost like caramel chew
once it’s all said and done. So they are worth seeking out. I usually find them in the baking aisle next to the chocolate chips. They’ll just be called HEATH toffee bits. And at this stage, I like
to add 1/4 cup of water, which will help create more
of a sauce for the apples. It’s important that they
have enough liquid to cook in so that you get that syrupy
texture when it’s all done. Then you can take your crisp topping and just sprinkle it all over the top. Then you’re going to place
this in a 375-degree oven for anywhere from 30 to 35 minutes. You’ll know when it’s done because the crisp topping will
start to turn golden brown and you’ll start to see all those beautiful syrupy
juices bubbling underneath. Now, you could serve this right away, or if you were making
this for Thanksgiving, I think the easier thing to do is to bake it the day before,
let it cool completely, cover it with foil, and
pop it in your fridge. Then 30 minutes before
you plan to serve it, I would remove the foil. Add two to three tablespoons of water just all over the top of the crisp because what ends up happening is the sauce congeals
thanks to the cornstarch and you’re not gonna get
that syrupy center again unless you kind of reactivate
it with some water. You wanna thin it out a bit. And then you can place the foil on top. Place it in a 375-degree
oven for about 15 minutes, and then remove the foil and let it go for another 10 to 15 minutes just until that crisp
topping is nice and crunchy and you start to see
those juices bubbling. I like to serve it in small bowls with some vanilla ice cream. And as always, you can
find the printable version of this recipe at
entertainingwithbeth.com. And if you are up for making
an apple pie this year, then you must watch my
foolproof tips in this video. You can click that annotation,
and I’ll see you over there and show you how to make
a fantastic apple pie. All right, you guys, I’ll
see you back here next time. Until then, bye.

40 thoughts on “Easy Apple Crisp in a Cast-Iron Skillet

  1. Hi Guys! Sorry I missed you the last 2 weeks! I was sick with pneumonia! It was awful, but I'm on the mend! And have lots of yummy holiday recipes in store ๐Ÿ™‚ Stay tuned!!

  2. Yum looks delicious your eggplant lasagna is on my computer making your eggplant lasagna for my office lunches tell george i love him sooooooooooo much and i say hi to him love dogs drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  3. You are such an inspiration! I have made your chicken and mushroom crepes on my channel, in a vegan way, and of course, I have mentioned you because you are the absolute queen of chic and simple food and I love you for that! ๐Ÿฅฐ

  4. This is a classic we used to make for soldiers in our US Army Dining Facilities. This is great. Thank you for sharing. Question?? Do you do collaborations? I would love to do one with you if possible

  5. Hey I have missed you so much. That crisp is beautiful. I like to use apple juice with crisp it adds Xtra flavor with the apples. Yours is a must try! Thanks Beth!๐Ÿ˜‹๐Ÿ‘ฉ๐Ÿฝโ€๐Ÿณ๐Ÿทโ™ฅ๏ธ

  6. Hi Beth! Been so long since I wrote in!
    Do take care of yourself during recovery and as always itโ€™s always nice to view a yum recipe ! Thank you !

  7. Hi Beth, this looks great, thank you. Do you have any recipe that combines sweet potato and maple syrup? I used to always have a sweet potato / maple casserole for Thanksgiving but since moving to London as a student I always miss that this time of year. Hope you are feeling much better soon. x

  8. Glad you are feeling better. I live my life in the kitchen vicariously through you for now. Always looking forward to the next video. Many blessings and be well. ๐Ÿ’•

  9. Just made your banana nut bread recipe. Used walnuts instead of pecans, but itโ€™s AMAZING!! I love it! Welcome back, Beth! Hope youโ€™re recovering well!!

  10. Please take care of yourself until you made a full recovery, dear Beth. Your recipe sounds delicious (as always). The Heath Toffee Bits, are they sweet oder salty? I think, I have to search for a substitute, I have never seen toffee bits in a baking isle here in germany. Perhaps I can cut some soft toffees in small pieces.

  11. What timing! I was just planning my thanksgiving meal yesterday and Iโ€™m debating between pumpkin pie or apple crisp (maybe both!)

  12. Yay…so glad your on the road to recovery ๐Ÿ˜ท
    I love love your cooking especially Christmas ๐ŸŽ„ time

  13. Oh my gosh that apple crisp looks so wonderful ๐Ÿ˜ we donโ€™t have those toffee chips here in Australia, we probably have caramel. Chips here maybe. Love this.

  14. So glad you're better! I missed your videos. ๐Ÿ˜„
    This recipe is just what I'm craving these days! ๐Ÿ˜๐Ÿ‚๐Ÿ

  15. Stay well, Beth! I'm thinking of you. You inspired me to make spiced-pear jam for Christmas gifts to family this year.
    I'm glad that you took time to care for yourself. Good thing you know so many feel-good recipes! ๐Ÿ™‚

  16. Yay! More cast iron recipes!
    Any substitute suggestions for cinnamon allergy, or just leave it out? Thank you! Love it!๐Ÿ’–๐Ÿค—

  17. Glad to see you back! Could we put this crisp ahead of time, refrigerate , and then bake it on the day of serving instead of baking it and reheating it?

  18. Beth, sorry to read you were Iโ€™ll! Hope you are on the mend. We made this yesterday along with a hearty soup for dinner, and it is delicious! I bought a pre packed bag of Galas which was a little short of the weight so I added two Granny Smiths. Btw instead of water I added apple juice with about 1T of apple cider vinegar. It didnโ€™t stand out but I hope it added a little complexity.

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