Cast Iron Apple Crisp

Pair with Long Meadow Ranch Late Harvest Chardonnay, Anderson Valley
Yields 4-6 servings
  • 3 Honey Crisp apples cut into wedges (any apple is fine)
  • 1/4 cup sugar
  • 1/4 tbsp cinnamon
  • 1/2 cup Bates & Schmitt apple juice
  • 2 tbsp lemon juice
  • 3 tbsp butter
  • 1 cup of rolled oats
  • 1 cup of all-purpose flour
  • 1 cup brown sugar
  • 1 cup chopped almonds
  • 1 cup melted butter
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt
  • A few almonds to grate on top, ice cream of your choice! (we like vanilla)
  • Gather all your mise en place.
  • Preheat oven to 425F
  • Combine all ingredients for the topping in a bowl, except for the butter. Mix thoroughly, then slowly add in the butter. Mixing until it is well combined.
  • Mix the apples, cinnamon, and sugar. Melt butter into a cast iron skillet over medium heat, add apple mixture and cook for 10 minutes. Add apple juice and simmer for 2 more minutes, remove from heat and mix in lemon juice.
  • Sprinkle the topping over the top, bake for 12 minutes at 425F.
  • Garnish and serve.