Cast Iron Apple Crisp - Northern Michigan's News Leader

Cast Iron Apple Crisp

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1.25 lb sliced, peeled red apples, thawed
2 oz raisins
2 oz quick oats
1.25 oz all purpose flour
2 oz medium pecan pieces
2 oz unsalted butter prints, melted
2 oz light brown sugar
1/8 t baking powder
¼ tsp baking soda
2 oz light brown sugar
.38 oz all purpose flour
¼ cup water
2 oz unsalted butter prints, melted
¼ t ground cinnamon
1/3 Tbsp pure vanilla extract
¼ oz powdered sugar

Drain the apples in a colander. Place the raisins in a sauce pot and add just enough water to cover them. Bring to a boil. Simmer 1 minute. Drain and allow to cool. For topping: place the oats, flour, pecans, melted butter, brown sugar, baking powder, baking soda in stainless steel bowl. Mix together using rubber spatula. Place the raisins, apples, brown sugar, flour, water, melted butter, cinnamon, and vanilla in a separate stainless steel bowl. Mix together using rubber spatula. Place 6 oz of the apple mixture in an 8 oz mini iron skillet or shallow 8 oz baking dish. Mound 3 oz of topping onto the apples, up the edge of the skillet. Place the skillets on a parchment lined sheet pan. Place in a 350 degree convection oven for up to 15 minutes or until just warmed through and topping is golden and crunchy. Before serving, sprinkle ½ tsp powdered sugar over the topping.

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