Ingredients:

  • 6 large Granny Smith Apples (approx. 3 lbs / 1.36kg), peeled, cored, and sliced
  • 4 tbsp unsalted butter
  • 1/2 cup dark brown sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Melt 4 tbsp of butter in a 12-inch cast iron skillet over medium heat.
  2. Stir in the dark brown sugar and ground cinnamon until fragrant and bubbling.
  3. Add the sliced apples, lemon juice, and 1/4 tsp salt, tossing until the apples are glazed in the syrup.
  4. Sprinkle cornstarch evenly over the fruit, stir quickly to incorporate, and remove the skillet from heat.
  5. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 1/2 tsp salt.
  6. Use a pastry cutter or fork to work the cold, cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
  7. Stir in the heavy cream and vanilla extract just until the dough comes together; do not overmix.
  8. Preheat the oven to 375°F (190°C).
  9. Drop spoonfuls of the dough over the hot apple mixture in the skillet, leaving small gaps for steam to escape.
  10. Place the skillet on a baking sheet and bake for 35–45 minutes until the topping is golden brown.