Cast Iron Apple Crisp

I’ve officially given in to autumn!  It has been such an unbelievably beautiful summer in the PNW, it is hard to think we have to trade it all in for our  grey and rainy usual. Today was sunny and crisp, so I thought I would honor the idea of autumn with a fresh apple crisp. I recently stopped by one of my favorite produce stands in Yakima Valley- Imperial’s Garden to pick up a few fall items this week and stumbled upon some lovely left alone apples for pennies on the dollar. They were just asking to be made into a delicious treat.

Cast Iron Apple Crisp1

Here is what you’ll need:

  • Cast Iron Skillet

For Filling:

  • 6 medium apples (peeled, cored, sliced)
  • 1/3 cup brown sugar
  • 4 tablespoons butter
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla
  • 1 tablespoon salt

For Topping:

  • 1 cup oats
  • 1/2 cup brown sugar
  • 4 tablespoons butter (cold/firm)
  • 3 tablespoons flour

Preheat oven to 350 degrees.

Melt butter in skillet on medium low on cook top, adding sugar, cinnamon, vanilla, & salt. Once combined, add apples and allow to cook on medium for about 8 minutes or until apples show signs of softening.

Mix together topping ingredients using a food processor or a knife.  Take skillet off cook top, sprinkle topping mix evenly over the apple mix.

Place in the oven and bake at 350 for 35 minutes. Serve hot or cold- preferably with a caramel sauce or vanilla ice cream.

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Tastes of Fall

Figs. Why is it, the fall calls for figs? I searched my local stores for these delicious little delicacies without success, until my brain finally calculated the most likely location to find these little sweets.  The Olympia Co-Op to the rescue! Even as a member of the co-op, I still forget to go there first. While on my search, I stopped by another favorite produce and local food stop- Spud’s Produce Market, and found persimmons.  I can’t say that I have ever cooked with persimmons, but hey, there is a first time for everything and they just stood out in all of their golden orange beauty.  I have my usual produce haul in the fridge, and had some pears that begged to be used.  So enter my first attempt at a baked fruit tart. Beautiful, not so much. Delicious, absolutely.  Recipe at bottom (excuse the blurry photos as the recipe goes on… wine may have been involved…)

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Ingredients:

1 Cup of Flour

1 Stick of Butter

2 Pears

1 Persimmon

4 Figs

A drizzle of Honey

How To:

Start by slicing your chilled butter into the flour, taking time to pinch it in on a cool surface.  This keeps the “dough” cold.  Keep combining using your fingers, until all flour and butter are together.  Roll into a ball, place between wax or parchment paper and roll out.  Place in the fridge to keep cool.

Slice your fruit into thin, long strips.  I chose to use more pears and persimmons to keep a texture that is more firm. Slice figs in half. Set aside.

Take dough from the fridge, press into a tart pan. I chose my porcelain version, but it might be better to get a removable bottom tart pan if you’re feeling fancy.  Once dough is flattened to bottom and partially up the sides, place the fruit on in a pretty pattern.  I used extra figs and honey to create a glaze in a pan on medium heat. Preheat your oven to 425. I drizzled honey mixture on top and placed it into the oven.  Baked for about 40 minutes.  Cool, serve, eat.