Cast Iron Apple Crumble

Cast Iron Apple Crumble 1

My latest obsession? The cast iron skillet. I cannot believe I only just came to know just how amazing this thing is. Yes, everyone knows you can get a badass sear on that Rib Eye steak with this heavy-duty skillet, but you can also do so, so much more with it. When my boyfriend and I first moved into our NYC apartment last month (equipped with a teensy-tiny kitchen, F.Y.I.), before we could check “order pots and pans from Amazon” off our list, I was left to tackle dinners with our one and only cooking dish: the cast iron skillet. I began cooking everything in there.

 Chicken roasted atop potatoes, lemons, and vegetables, Panko-crusted sole, brownies, the list goes on and on…i’ve come to find that desserts in the cast iron skillet are phenomenal, seriously. Yesterday, for a comfort Sunday night dessert I made my usual favorite, apple crumble, but this time in the cast iron. The oozy apple filling united with the crumble topping around the sides of the pan and made crispy edges of perfection. Swoon. Apple crumble, meet your new home: cast iron. 

Cast-Iron Apple Crumble


4 Green apples, peeled and sliced thin
Zest and juice of 2 small lemons
1/4 cup sugar
2 Tablespoons flour
1 Tablespoon cinnamon
pinch of salt

Mix all together. Pour into a buttered cast iron dish.

Crumble Topping

1 cup flour
1 stick unsalted butter, (very cold!) cut in small cubes
1 teaspoon cinnamon
pinch of salt

Add all ingredients in a bowl and blend with hands or a pastry blender. Combine so the flour and butter create a somewhat doughy texture. Sprinkle the crumbs all over the top of the apples.

Cook at 350 degrees F for 40-45 minutes, until the top is browned and the filling is tender and bubbly.

*If the crumble topping is browning too quickly, cover with foil and finish baking.

Serve warm, and with a scoop of vanilla ice cream.

Bon Appetit!

Xo, Dominika.

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