Cast Iron Skillet Apple Crisp

Every recipe comes from some kind of ‘inspiration’, right?  Like any idea, new invention or gadget,  it’s usually born out of necessity.  Most all of my Boho recipe creations have roots in leftovers…growing up in West Virginia, not having much, learning to be resourceful and thrifty, you didn’t waste anything.  That’s where this recipe came from, well, not West Virginia, but not wanting to waste the rest of a perfectly great pound cake…there was just enough to create this ‘Cast Iron Skillet apple Crisp’!  This is so great, it has to be shared!  ‘Foodie Friends Friday’

Makes: One large cast iron skillet

Preheat oven to 350 

What you need:

For the Crumble:

2 cups crumbled cake (yellow, white, pound cake, etc.)

1 cup old-fashioned oats

1 cup wheat germ

1 ½ cups chopped walnuts

½ tsp sea salt

½ tsp cardamom

½ tsp cinnamon

1 tsp vanilla

For the Apple Filling:

6 cups chopped apples (I used a combination of granny smith, fuji, and pink lady)

8 tbl butter (divided)

6 oz sweetened condensed milk

¼  cup half and half

What you do:

Combine all the crumble ingredients in a medium-sized mixing bowl and blend together with your hands.  Set aside.

Put chopped apples in cast iron skillet.  Place 5 tbl butter randomly on top of apples.  Drizzle on sweetened condensed milk, then the half and half.  Place the crumble mixture on top of the apples and pat down with your hands pushing crumble mixture into the cracks and crannies.

Melt the remaining 3 tbl of butter and drizzle on top.  Loosely cover with foil.  Place skillet on a cookie sheet.  Bake for about 40-45 minutes in a preheated 350 degree oven.  Remove foil after 30 minutes so top can get golden brown.

Remove and let cool about 15 minutes before serving.

©Alice D’Antoni Phillips   Ally’s Kitchen