5 Desserts to Cook in Cast Iron Cookware
Top 5 Desserts We Like To Cook In Our Cast Iron Cookware
Easy Skillet Apple Pie Recipe
2 lbs. Granny Smith apples
2 lbs. Braeburn apples
1 tsp. ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1 oz.) package refrigerated piecrusts
1 egg white
2 tbsp. granulated sugar
1. Preheat oven to 350F. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 tablespoons granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. Bake at 350F for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. You'll want to place a pan underneath the skillet in case the sugar mixture spills over. Cool on a wire rack 30 minutes before serving.
CAST IRON PEACH CROSTATA RECIPE
- 1 1/2 cups all-purpose flour
- 2 tablespoons plus 3/4 cup packed light brown sugar
- 1 1/2 teaspoons salt, divided
- 1/2 cup cold, unsalted butter
- 2 tablespoons vegetable shortening
- 3–5 tablespoons ice water
- 8 cups peeled, sliced peaches (about 7–8 regular sized peaches)
- 1 tablespoon fresh lemon juice
- 3 tablespoons cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg, beaten
- 1 tablespoon coarse sugar
- 1/3 cup water
- In a large bowl, combine the flour, 2 tablespoons of brown sugar and 1 teaspoon of the salt. Cut the butter into cubes and add it to the flour mixture, along with the shortening. Use a pastry cutter or a fork to cut the butter and shortening into the flour until it forms coarse crumbs. Gradually add the ice water, adding just enough until the mixture can be pressed together with your fingers. Press into a disc and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. (Can be prepared a day ahead.)
- Preheat the oven to 400ºF.
- In a large bowl, combine the peaches, remaining 3/4 cup brown sugar, cornstarch, lemon juice, cinnamon, nutmeg and 1/4 teaspoon of the remaining salt. Stir gently to combine, then let sit for 30 minutes.
- Remove the pastry from the refrigerator and roll into a 13-inch circle on a lightly floured surface. Transfer the rolled pastry to a 10-inch cast iron skillet. Using a slotted spoon, transfer the peaches to the skillet. Reserve the remaining liquid. Fold the edges of the pastry over the filling, leaving the center uncovered. Pleat the edges of the pastry as needed. Brush the egg over the pastry, then sprinkle with the coarse sugar.
- Bake the pie until the edges of the crust are golden brown and the filling is bubbling, 45-55 minutes.
- Combine the reserved liquid with the 1/3 cup water and remaining 1/4 teaspoon salt in a small pan. Cook over medium-low heat until thickened, 1-2 minutes. Drizzle the sauce over the warm pie before serving.
Smores Dip Recipe
- 7 oz milk chocolate bar, broken into pieces (I used Hershey's Milk Chocolate XL)
- 2 tablespoons half and half
- 1 pkg large marshmallows
Place chocolate and half and half into a large mixing bowl that's microwave safe. Microwave the mixture in 12 seconds intervals until melty. Stir until smooth. The mixture will be thick.
Spread the chocolate mixture on the bottom of greased (I used coconut oil to grease it) 10" cast iron skillet or 9" round pie plate or any other heat-safe dish.
Top with marshmallows.
Broil in 415 degrees F oven for 2 to 3 minutes OR until the marshmallows are golden brown on top.
Remove from the oven and set on a heat-safe cutting board. Let cool.
Serve with graham crackers.
SKILLET BLONDIE FOR 2
- 2 tablespoons unsalted butter — softened (I use Challenge)
- 1/2 cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup all purpose flour
- 1/2 cup mix-ins — butterscotch or chocolate chips, coconut, chopped candy, nuts, etc
Preheat oven to 350°F. Spray a small cast iron skillet or 4-6” cake pan with nonstick cooking spray.
Mix the butter and brown sugar with a hand mixer in a large bowl until crumbly, then mix in the egg yolk, vanilla, baking powder, and salt. Mix in flour, then stir in add-ins. I used butterscotch chips and shredded coconut.
Bake for about 18-24 minutes or until the outer edges and center are golden brown, but the center is still a big jiggly. Err on the side of under done, it will continue cooking as it cools and taste better a bit gooey.
Serve with ice cream and caramel sauce.
Skillet Brownie Recipe
1/2 cup (1 stick) unsalted butter
4 ounces plus 1/2 cup semi-sweet chocolate chips, divided use
1 1/2 ounces unsweetened chocolate, choppe
2 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 cup granulated sugar
1/4 cup plus 1 tablespoon all-purpose flour, divided use
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup toffee bits
Preheat the oven to 350 degrees F.
In a large bowl over simmering water, melt butter, 4 ounces of chocolate chips, and unsweetened chocolate until smooth. Set aside and let cool for about 15 minutes.
In a large bowl, stir together the eggs, vanilla and sugar. Stir the chocolate mixture into the egg mixture until well combined.
In a medium bowl, sift together 1/4 cup of flour, baking powder, and salt and add to the chocolate mixture, stirring until just combined. In a medium bowl, toss together the remaining 1/2 cup of chocolate chips, toffee bits and one tablespoon of flour and fold them into the chocolate mixture. Divide batter into five 3-1/2 inch cast iron skillets and place them on a baking sheet. Bake for 25-30 minutes, taking care not to overbake.
If desired, top warm skillet brownies with vanilla ice cream, hot fudge sauce, and toffee bits.