One of the major downsides of traditional cast iron pans {other than, but related to, how difficult they are to clean} is how you have to commit to savory cooking. I’m never able to get them clean enough after searing steaks, cooking bacon, or grilling veggies to use them for sweets. For this reason alone, I’ve never experimented with skillet desserts.
When I received the enameled cast iron pan pictured below, I immediately thought of how perfectly over-medium eggs would cook in this non-stick, high-heat resistant pan. And after I scooped out my eggs {and a few turkey sausage links}, the pan cleaned up so easily that a skillet dessert seemed like the next logical use.
A skillet dessert with strawberries, raspberries, and figs topped with a brown sugar and almond crumble came to mind. And even though I couldn’t wait the 30 or so minutes to let it cool before digging in and taking pictures, it turned out better than I could have ever imaged. Topped with vanilla bean ice cream, I’d take this crumble over pie any day!
If you’re interested in winning an enameled cast iron pan of your own, the giveaway for this pan is open for another two days!
Recipe below adapted from this recipe and this recipe.
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Strawberry, Raspberry & Fig Skillet Crumble
By Published: August 9, 2015
One of the major downsides of traditional cast iron pans {other than, but related to, how difficult they are to clean} is how you …
Ingredients
- 16 ounces strawberries stems removed, quartered
- 12 ounces raspberries
- 1 quart figs stems removed, sliced
- 1 cup cane sugar
- 3 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup gluten-free all purpose flour
- 1/2 cup light brown sugar packed
- 1/2 cup butter room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- vanilla bean ice cream
Instructions
- In a large bowl, stir together fruit, cane sugar, tapioca, ground ginger, and 1/4 teaspoon salt.
- Let fruit mixture sit at room temperature for 30 minutes.
- In the bowl of a stand mixer, add flour, brown sugar, butter, baking powder, cinnamon, and 1/4 teaspoon salt.
- Mix at a medium speed until the butter is absorbed into the dry ingredients and mixture is "crumbly".
- Add almond slivers and mix at a low speed until they are evenly distributed.
- Pour fruit mixture into 9" cast iron pan.
- Spread crumbles evenly over fruit.
- Bake for 35 to 40 minutes, until topping is golden brown.
- Let cool for about 30 minutes and serve topped with ice cream.
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