A skillet with Skillet Caramel Apple Crisp and 3 scoops of vanilla ice cream with caramel drizzle on top.

Skillet Caramel Apple Crisp

What You'll Need:

  • For the Salted Caramel:
    • 1 cup granulated sugar
    • ⅓ cup 4th & Heart Original Ghee, softened (plus more for greasing the pan)
    • ⅓ cup heavy cream
    • ½ teaspoon vanilla extract
    • 1 teaspoon sea salt
  • For the Apple Filing:
    • 2 ½ lbs apples of choice, peeled and sliced ½ -inch thick
    • 1 Tablespoon fresh lemon juice
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground cardamom
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves
    • ¼ teaspoon sea salt
    • 2 Tablespoons all-purpose flour
  • For the Streusel Topping:
    • ½ cup all-purpose flour
    • ½ cup old-fashioned rolled oats
    • ¼ cup chopped pecans
    • ¼ cup light brown sugar, packed
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon sea salt
    • ¼ cup 4th & Heart Original Ghee, softened

Instructions:

  1. First, prepare the salted caramel. In a heavy-bottomed 3-quart saucepan, combine the sugar with 3 tablespoons of water. Add ghee but do not stir. Cook over medium-high heat, until ghee and sugar melt and begin to bubble, about 4-5 minutes. Use a heatproof spatula to stir occasionally until deep golden brown, 4-5 minutes more.
  2. Remove the saucepan from heat, and carefully whisk in the heavy cream (mixture will bubble vigorously). Continue to whisk, and pour in the vanilla and salt. If lumpy, return to low heat, and whisk until smooth. Set aside to cool slightly. Reserve ¼ cup for serving.
  3. Arrange a rack in the center of the oven, and preheat to 375°F. Lightly grease a 10-inch cast iron skillet with ghee.
  4. In a large bowl, toss the sliced apples with lemon juice, cinnamon, cardamom, nutmeg, cloves, salt, and flour until evenly coated.
  5. Drizzle 3/4 cup of the caramel sauce over the apple mixture and toss to combine. Transfer to the prepared skillet, spreading evenly.
  6. In a medium bowl, combine flour, oats, brown sugar, pecans, cinnamon, and salt. Using your fingers, work in the softened ghee until the mixture forms coarse crumbs with some larger pieces. Evenly distribute the crisp topping over the apples in the skillet.
  7. Bake for 40-45 minutes, until the topping is golden brown and juices are bubbling around the edges. If topping browns too quickly, tent with foil.
  8. Let rest for 10 minutes before serving. Serve warm with vanilla ice cream and drizzle with remaining warm caramel sauce.
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