Cast Iron Bourbon Caramel Apple Crisp

Bourbon apple crisp in a cast iron skillet with vanilla ice cream and a drizzle of caramel.

A warm and gooey apple crisp, topped with crunchy brown sugar and oats, baked in a cast iron skillet, and topped with ice cream and homemade bourbon caramel sauce.

Course Dessert

Cuisine American

Diet Kosher, Vegetarian

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 484kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Bourbon Caramel Sauce

½ cup granulated sugar
2 tablespoons water
¼ cup heavy cream
2 tablespoons unsalted butter
½ teaspoon vanilla extract
1 tablespoon bourbon whiskey
½ teaspoon kosher salt

For the Cast Iron Skillet Apple Crisp

1 tablespoon unsalted butter
6 granny smith apples (2 ½ - 3 pounds) or other semi-tart variety
¼ cup bourbon caramel sauce
½ teaspoon ground cinnamon
1 tablespoon freshly squeezed lemon juice (about half a lemon)
½ cup cold unsalted butter
1 cup light brown sugar
¾ cup all purpose flour
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¾ cup old fashioned oats
vanilla ice cream or whipped cream, extra bourbon caramel sauce for serving

Instructions

For the Bourbon Caramel Sauce

Add sugar and water to a saucepan over medium heat. Whisk to combine and cook about 3 to 5 minutes, or until the mixture turns a rich, copper color (the color of a penny).
Immediately remove the caramelized sugar from the heat. Carefully whisk in the heavy cream. The mixture will bubble vigorously, so be extra careful not to burn yourself.
Whisk in the butter, vanilla extract, bourbon, and salt until the butter melts completely. Set aside to cool. The caramel will thicken as it cools.

For the Cast Iron Skillet Apple Crisp

Preheat oven to 350 degrees F.
Add 1 tablespoon of butter to a 10 inch cast iron skillet. Place skillet in the oven to melt the butter. Remove the skillet from the oven and swirl butter around to coat the bottom.
Peel, core, and chop the apples into 1-inch pieces. Add to a large mixing bowl.
Pour ¼ cup of bourbon caramel sauce, ½ teaspoon of cinnamon, and juice of half a lemon on top of the apples. Stir to coat the apples evenly.
Scoop apples out into the prepared skillet.
In the base of a food processor, combine cold butter, brown sugar, flour, and salt. Pulse until it forms a medium-fine crumb. (If you don't have a food processor, you can also cut the butter into the flour and sugar with your hands, a pastry cutter, or knife.)
Add in the old fashioned oats and stir with a spoon to combine. Add the oat crumble on top of the diced apples. It will be heaping, but make sure to add it all on top for a thick and crispy crust.
Place the cast iron in the oven and bake for 40 to 50 minutes, or until the apples are soft on the inside and the top is crisp and golden brown.
Allow to cool slightly before scooping, topping with vanilla ice cream or whipped cream, and drizzling extra bourbon caramel sauce on top.

Storage

To store: If making this cast iron apple crisp ahead of time, allow it to cool completely before covering with foil and storing in the refrigerator up to 4 days.
To freeze: If freezing, allow to cool completely, remove the apple crisp from the cast iron skillet, and store in the freezer up to 3 months.
To reheat: Allow the apple crisp to defrost in the refrigerator overnight. Warm uncovered in a preheated 350 degree F oven for about 20 minutes, or until warmed through.

Notes

I highly recommend using the bourbon, but if you don't have any on hand, you can simply leave it out.
Make sure to use old fashioned oats, not quick oats or steel-cut.
Bake the apple crisp uncovered for a crisp, golden brown topping.
If you don't have a cast iron skillet, you can bake this in a 9-inch cake pan. You may need to adjust the amount of apples though.
If you have leftover caramel sauce, you can store it in an airtight container in the refrigerator for 2 - 3 weeks.

Nutrition