apple saucy crumble in a cast iron pan

15 October 201015 October 2010JBB

I used half of a pint of my homemade, slightly sweetened Gravenstein apple and cranberry sauce with 3-4 apples for this crisp crumble. Because I was too lazy to dirty up two dishes (pot plus Pyrex baking dish I usually use), I cooked down the apples in a cast iron pan and then just added the sauce and crumbly topping before popping the pan in the oven. Chop yer apples, then cook until soft and just beginning to break down with some butter and brown sugar and a touch of lemon juice. And lo! You will find that the apple/sugar/sauce starts to caramelize around the edges of the pan much more than they ever would in Pyrex. You heard it here first. Yum yum.