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Apple Upside Down Crisp

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JBUG99999
JBUG99999 Posts: 263
edited November -1 in EggHead Forum
Tonight, I made an Apple Upside Down Crisp on the BGE after the steaks were done.

I used my cast iron skillet, sprinkled a little brown sugar and I Can't Believe it's Not Butter Spray in the bottom, then layered sliced/peeled/cored Granny Smith Apples with a little cinnamon and sugar. I topped it with a box of Jiffy Yellow Cake Mix, some oatmeal, and a drizzle of butter. I baked it direct at 350 degrees for 30 minutes.

Here it is just before it went on the Egg:
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Fresh off the Egg:
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Flipped and ready to serve:
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Next time, I will leave it in a little longer and maybe add some nuts for added crunch. The apples were like apple pie, but the crisp wasn't as crispy as I would have liked. But, it was VERY good!
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Comments

  • Bordello
    Bordello Posts: 5,926
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    Dear Mrs. Julie,
    My question is, Oh I'm going to be in trouble here, I see it coming. :(

    How or what did you use to flip it??? :)

    Thanks and it look great even though I don't normally do things like that. Guess that's why I'm on the "Thing side" :whistle:

    Regards,
    Bordello
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  • Jasper
    Jasper Posts: 378
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    That looks really good! I'm going to try this for sure!

    What size skillet did you use on the egg? I ask because I'm looking at buying a CI skillet soon and not sure what size to get for an "all purpose" type skillet.
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  • JBUG99999
    JBUG99999 Posts: 263
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    I will measure the skillet tonight to be sure, but it seems like it is a 10 inch skillet.

    If you put a large plate/platter on the top of the skillet, you can flip it over and the cake will be on the serving plate ready to roll. Easy stuff!

    Thanks!
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    You might take a look at some recipes for Tarte Tatin for ideas. Similar idea with pie crust instead of crumb topping. Here's one I saw on the food network: http://www.foodnetwork.com/recipes/tylers-ultimate/tarte-tatin-recipe/index.html
    The Naked Whiz
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  • JBUG99999
    JBUG99999 Posts: 263
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    Now that sounds like an awesome recipe! (I'm not sure I can afford the calories, but it certainly SOUNDS great!)

    Thanks!
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  • JBUG99999
    JBUG99999 Posts: 263
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    Jasper wrote:
    That looks really good! I'm going to try this for sure!

    What size skillet did you use on the egg? I ask because I'm looking at buying a CI skillet soon and not sure what size to get for an "all purpose" type skillet.

    Sorry for the delayed response, I've been a little under the weather. My skillet is 12 inches in diameter, but 18 inches from handle end to grip end on the other side--perfect for the Large BGE.
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