Cast Iron Apple Crisp

Name: Cast Iron Apple Crisp
Yield: 24 9-oz. servings
Ingredients: 13

Servings

24 9-oz. servings

7½ lb. GFS Sliced Red Apples IQF Thawed
12 oz. Raisins
1½ lb. GFS Light Brown Sugar
9¾ oz. GFS All Purpose Flour
12 oz. Water
1½ lb. GFS Unsalted Grade AA Butter Melted
1½ tsp. Trade East Ground Cinnamon
2 Tbsp. GFS Pure Vanilla Extract
12 oz. GFS Hot Cereal Quick Oats
12 oz. GFS Medium Pecan Pieces
¾ tsp. Baking Powder
¾ tsp. GFS Baking Soda
½ tsp. GFS Powdered Sugar

Recipe Preparation

1. Place the apples in a colander and allow to drain. Place the raisins in a sauce pot. Add just enough water to cover the raisins. Bring to a boil. Simmer 1 minute. Drain and allow to cool.

2. Place the raisins, apples, 12 oz. of brown sugar, 2¼ oz. of flour, water, 12 oz. of melted butter, cinnamon and vanilla in a separate stainless steel mixing bowl. Mix together using a rubber spatula.

3. Place 6 oz. of the apple mixture in an 8 oz. mini iron skillet or a shallow 8 oz. baking dish.

4. For the topping. Place oatmeal, 7½ oz. of flour, pecans, 12 oz. of melted butter, 12 oz. of brown sugar and baking powder and baking soda to a stainless steel mixing bowl. Mix together using a rubber spatula.

5. Mound 3 oz. of topping on the apples up to the edge of the skillet. Place the skillet on a parchment-lined sheet pan. Place in a 350°F convection oven up to 15 minutes or until just warmed through and the topping is golden-brown and crunchy.

To prepare à la carte:

To reheat, place in a 350°F convection oven until just warmed through. Sprinkle ½ tsp. of powdered sugar on top of the topping. Place on an under liner to serve.