Cast Iron Apple Blueberry Crisp
This easy cast iron apple blueberry crisp will be your new go to dessert. Perfect for the end of summer and fall months, this easy crisp is ready in under an hour. Make a batch for your end of summer picnic or bring it along to your holidays for a fun twist on a classic.
Equipment
- 1 Mixing bowl
- 1 12 inch cast iron skillet
Ingredients
Crisp Filling
- 3 cups apples, chopped into bite sized pieces see apple type suggestions in notes
- ¼ cup + 2 tbsp blueberries
- 1 tbsp lemon juice
- ½ tablespoon lemon zest
- ¼ cup maple syrup
- 1 tsp corn starch
- ¼ teaspoon all spice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 tbsp granulated sugar
- 2 tbsp butter, melted (use DF for vegan)
Crisp Topping
- ¾ cup rolled oats
- 3 tbsp flour (use GF 1-1)
- ¼ cup + 2 tbsp butter, melted (use DF for vegan)
- ¼ cup maple syrup
- ¼ cup walnuts chopped
- ¼ cup brown sugar
- 1 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 F degrees and lightly grease your skillet.
- Peel and cork the apples then slice them into semi-thick chunks, approximately the size of the blueberry. Zest the lemon peel then juice the lemon.
- In a medium to large bowl, add the filling ingredients, which include apple slices, blueberries, lemon juice and zest, sugar maple syrup, corn starch, all spice, cinnamon and nutmeg. Mix gently until all the ingredients are mixed and everything is coated with maple syrup.
- Pour the filling mixture into the skillet and spread it so it is an even layer.
- Wipe the bowl clean then add the topping ingredients, which include rolled oats, flour, melted butter, brown sugar, walnuts and salt into it. Mix until everything is fully combined. The crisp will look slightly wet but not completely drenched.
- Sprinkle the topping on top of the filling until it is properly covered. 90% or more of the filling should be covered.
- Place into the oven and bake for 30-35 minutes. The crisp should be golden brown and the filling should be bubbling.
- Let cool for five minutes, then serve! Option to top with whip cream and ice cream.
- This crisp will last up to 3 days in an air tight container in the fridge
Notes
Apples. Fresh apples are one of the main ingredients in this recipe. The best apples to use for this crisp is one that softens when baked. I recommend using on of the following: Cortland, Honey Gold, Jonathan, Fuji or Gala apples. If you prefer tart apples, you can also use Granny Smith. I like to use both gal and granny smith enhance the complexity of flavors in your crisp.
STORAGE
The great thing about this blueberry apple crisp recipe is that is gets even better with time, which is why it is one of my favorite desserts. Store the crisp in an airtight container or cover the entire dish with plastic wrap then place it in the refrigerator for up to 4 days. When ready to eat, gently heat it up in a cast iron in the oven for about 10 minutes at 350 degrees or pop it into the microwave for 30-45 seconds.
I have not tried freezing the crisp, nor do I recommend it due to the texture of the apples changing when frozen.
Time saving hacks
To save time, pre-peel and cork the apples then cut them into small, bite sized chunks 12 hours prior to making this delicious recipe. Coat them with lemon juice to prevent them from browning. A little browning, however, is okay since the apples will be baked in the fruit crisp.
You can also prep the entire crisp then cover it and place it in the fridge for up to twelve hours before baking. Once ready to bake, simple remove it and pop it into the oven.
Frozen Fruit
Fresh fruit is best for this crisp, but in a pinch you can use frozen blueberries. I do not recommended to use frozen apples because the texture can change.
Nutrition
Serving: 2gCalories: 240kcalCarbohydrates: 40gProtein: 3gFat: 9gSaturated Fat: 2gTrans Fat: 1gSodium: 342mgPotassium: 160mgFiber: 2gSugar: 26gVitamin A: 281IUVitamin C: 4mgCalcium: 62mgIron: 1mg
Follow Me on Instagram!@ChelseaPeachtree #chelseapeachtree