Description
This Caramel-Apple Skillet Buckle is a warm, comforting dessert perfect for fall. It features a tender spiced cake base baked in a skillet, topped with a crunchy pecan-oat crumble and thinly sliced sweet apples. Finished with a luscious caramel drizzle and optional vanilla ice cream or whipped cream, this recipe is a delightful balance of sweet, spice, and texture.
Ingredients
Scale
Cake Batter
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1-3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1-1/2 cups buttermilk
Topping
- 2/3 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter
- 3/4 cup finely chopped pecans
- 1/2 cup old-fashioned oats
Fruit and Caramel
- 6 cups thinly sliced peeled Gala or other sweet apples (about 6 medium)
- 18 caramels, unwrapped
- 1 tablespoon buttermilk
For Serving (Optional)
- Vanilla ice cream
- Whipped cream
- Additional chopped pecans
- Ground cinnamon
Instructions
- Preheat and Prepare Batter: Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter and sugar together until light and fluffy, about 5 to 7 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, ground cinnamon, ground ginger, and salt until evenly combined.
- Combine Batter: Alternately add the dry ingredients and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Beat well after each addition to create a smooth, well-incorporated batter.
- Transfer to Skillet: Pour the batter into a greased 12-inch cast-iron or ovenproof skillet, spreading it evenly to ensure uniform baking.
- Prepare Topping: In a small bowl, combine the brown sugar and flour. Cut in the cold butter with a pastry blender or fork until the mixture becomes crumbly. Stir in the chopped pecans and oats to complete the topping mixture.
- Add Topping and Apples: Evenly sprinkle the pecan-oat topping over the batter. Arrange the thinly sliced peeled apples on top of the crumble layer for both flavor and aesthetic appeal.
- Bake: Place the skillet in the preheated oven and bake for 60 to 70 minutes, or until the apples turn golden brown and the cake is set throughout.
- Cool: Remove the skillet from the oven and let cool on a wire rack. Cooling helps the cake set properly and eases slicing.
- Melt Caramel Drizzle: In the microwave, combine the unwrapped caramels and tablespoon of buttermilk. Heat until melted, stirring until smooth to create a rich caramel sauce.
- Drizzle and Serve: Drizzle the warm caramel sauce over the cooled cake. Allow it to set slightly before serving. For an indulgent treat, top with vanilla ice cream, whipped cream, additional pecans, and a sprinkle of ground cinnamon.
Notes
- Use a well-seasoned cast-iron skillet or any ovenproof skillet to bake the cake evenly.
- Make sure the eggs are at room temperature to achieve a smooth batter.
- You can substitute Gala apples with other sweet apple varieties like Fuji or Honeycrisp.
- For easier slicing, allow the cake to cool completely before serving.
- The drizzle can be prepared ahead and warmed before serving.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Older oats can substitute for old-fashioned oats but may change the texture of the topping slightly.
- Adjust the spice level by reducing or increasing the cinnamon and ginger according to preference.
