Skillet Apple Crumble with Jalapeno Caramel

As seen on Chef Alli's Farm Fresh Kitchen as part of WIBW 13 News This Morning, Sept. 2014, sponsored by From the Land of Kansas.

As seen on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning, Sept. 2014, sponsored by From the Land of Kansas.

This dessert is perfect baked up in a big, fat cast iron skillet.  AND, due to the fact that you’ve created this delicious-ness in a cast iron vessel, it’s ideal for tailgating events because you can pop it right onto a section of the grill that will keep it toasty warm until you’re ready to serve it up.  

1 refrigerated pastry crust

Filling
6 Granny Smith Apples (or substitute your favorite Kansas cooking apple), peeled, cored, and thinly sliced
2/3 cup granulated sugar
1/4 cup packed dark brown sugar
2 Tbs. all purpose flour
2 tsp. cinnamon
1/4 tsp. nutmeg
kosher salt, to taste

Stacy Mayo, Director, From the Land of Kansas, with Chef Alli and Chris Fisher, WIBW 13 News This Morning Anchor. Crumb Topping
1 cup all purpose flour
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 cup Paramount Food Grains rolled oats
1 cup shredded sharp cheddar cheese
1 tsp. cinnamon
kosher salt, to taste
6 Tbs. unsalted chilled Hildebrand Farms Dairy butter, cubed

Caramel Topping
6 Tbs. caramel topping
1 Tbs. Hildebrand Farms Dairy cream
1/2 jalapeno, seeds and membranes removed, finely minced

Preheat oven to 500 degrees F. To prepare apple filling, place sliced apples into a large mixing bowl; add sugar, brown sugar, flour, spices and salt. Toss ingredients until apples are coated well.  Meanwhile, place pastry crust into the bottom of a large cast iron skillet (I use a 12 inch skillet) covering the bottom and part way up the sides of the skillet. Place prepared apple mixture into pastry crust.

To created the crumb topping, place flour, sugars, oats, cheese, cinnamon and salt into a small bowl and stir to combine: add butter and and incorporate into the dry ingredients.  Pour prepared topping over the top of the apple filling in skillet; spread out evenly, tucking topping into and around apples.  Place skillet onto a baking sheet and into the preheated oven, on center rack.  Bake, uncovered, for 10 minutes, then reduce oven temperature to 425 degree F. and continue to bake for 20-25 minutes and topping is golden brown.  Rotate crumble and reduce heat to 375 degree F.; continue to bake until pie is bubbly around the edges and apples are fork-tender.  If top begins to brown too quickly, place a small piece of foil over the top.  While crumble is baking, prepare Caramel Topping by combining caramel with cream in a small bowl; toss in minced jalapenos.  When crumble has cooled about 1 hour, drizzle with prepared Jalapeno Caramel.  Serve warm.

**Please note – for a varied version of this crumble, use 1/2 cup rolled oats with 1/2 cup crushed Prairie Harvest Peppernuts, leaving the jalapeno out of the Caramel Topping.

Now You’re Cookin’,
Chef Alli

skilletcrumble

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