Crisp fall air is good for a few things—big wool sweaters and thick socks, root vegetables and warm spices, and, well…crisps. An apple crisp is a classic fall dessert, and with apples at their peak right now, it’s the perfect time to make one. This one comes together easily in your cast-iron skillet, making it a great campfire dessert for your fall camping trips. If big sweaters and thick socks don’t warm you up, this crisp certainly will.
Apple Cherry Pecan Crumble
- 1 ½ cups raw pecans
- ¼ cup + 2 Tbsp all purpose flour
- ¼ cup + 2 Tbsp dark brown sugar
- ¼ cup white sugar
- ½ tsp kosher salt
- 8 Tbsp unsalted butter, cold, cut into ½ inch cubes (plus more for greasing skillet)
- ½ cup old fashioned rolled oats (not quick-cooking)
- 1 lb gala apples, cored and sliced into ¼ inch slices
- 1 lb granny smith apples, cored and sliced into ¼ inch slices
- ½ cup dried cherries, rehydrated in boiling water (cranberries will also work)
- juice of ½ a lemon
- ½ tsp vanilla extract
- ¼ tsp kosher salt
- 3 Tbsp dark brown sugar
- 3 Tbsp white sugar
Preheat oven to 350°F. Spread pecans on a baking sheet and toast until fragrant and lightly toasted—about 6-8 minutes. Set the pecans aside to cool, but leave the oven on.
Whisk the flour, dark brown sugar, white sugar and salt in a medium bowl until well combined. Add cubed butter and mix with your hands, rubbing the butter between your fingers, until a coarse meal forms. Chop the cooled pecans and stir them into the mixture, along with the rolled oats.
In another medium bowl, toss the apples, rehydrated cherries, lemon juice, vanilla, salt and sugars together until the apples are evenly coated.
Butter a 10” cast iron skillet and layer the apples into it. Pour the crumble on top and distribute evenly. Place the skillet on top of a baking sheet and bake until the apples are soft and the topping is golden brown—about 45-50 minutes.
Serve with vanilla ice cream or crème fraîche.