Simple recipe for an apple crisp with summer berries all made in a cast iron skillet. Caramelized apples, sweet cinnamon flavour and a crunchy oat topping.
Prep Time: 15minutes
Cook Time: 1hour
Total Time: 1hour15minutes
1cupfresh blueberries(half pint)
Preheat oven to 350F
Core, peel and cut apples into small pieces (1/2 to 1 inch chunks)
Melt 3 tablespoons of butter In a 12 inch cast iron skillet (10 inch will work also) on medium heat. Add in half the apple chunks and cook them for 5 minutes, stirring often so they do not burn.
Cut the vanilla pod down the middle and scrape the all the inner seeds out. Stir the vanilla seeds, 3 tbsp brown sugar, lemon zest and cinnamon into the cast iron pan with the apples that are cooking.
Continue to stir the apple mixture and cook for another 5 minutes. The apples will get soft and tender. Depending on the kind of apples you use, they may break down. That is a good thing! If they do not break down, take a potato masher and mash the cooked apples into a chunky apple sauce texture.
Remove the cast iron skillet from the heat and stir in the remaining apple pieces and fresh blueberries.
Make the crumble topping by dumping the 1/3 cup butter, flour and 1/3 cup brown sugar into a bowl. Cut the butter into the flour and brown sugar using a pastry cutter, two knifes or even your fingers. Continue until the mixture has an even consistency and the butter is even throughout. Stir in the oats.
Sprinkle the crumble topping on top of the apple and blueberry mixture.
Cook in the oven for 35-45 minutes. The crumble topping should brown and you should see bubbling from the apples along the side of the skillet.