No messy pie crusts here! This skillet rum raisin apple crumble is just what you need for a dessert to feed a crowd, with minimal clean up.
Dish Count :: 1 Skillet, 1 Small Bowl, 1 Knife, 1 Baking Sheet
Much like the force, the hormones are strong with this one. It all depends on how you use it that will determine if it’s being used for good or evil. I try not to use the hormones for bad – guilting Ben into doing something he doesn’t want to do (like dancing with me in the living room, awkward high school style, because well, dancing isn’t what one does in the Footloose town he grew up in), or good – like when you get asked to be godparent to your best friend’s new addition.
That time, the my hormones completely overcame me and when Ben and I got asked to be godparents, I bawled. Like, alligator tears.
And I did it again last weekend when my goddaughter was officially named into her faith. Man, am I embarrassing. !
It wasn’t until I got to the ceremony that I was told I had to do a reading, and mercifully the rabbi let me read it before hand (and where I told myself, “I can get through this without crying!), and she ran me through the proper pronunciation of things, I was ready to do this thing!
Until it actually came time for me to read, and instantaneously – I cried.
Holy Hormone overload, Batman!
And, I still butchered the one phrase I was supposed to get right…
So fair warning, “Brucha ha’ba’ah” is not pronounced “bruhaha ha’ba’ah”. And in that teary, hormonal moment, the only thing I was focused on was not saying “Sharkbait Buhaha”. At in that moment, I was kind of winning.
I’m the worst godmother on the face of the planet.
Skillet Rum Raising Apple Crumble
- 2 pounds Apples, peeled and sliced (I used 2 Granny Smith + 2 Honeycrisp)
- 1/3 cup Sugar
- 1/2 tsp Cinnamon
- 2 tsp Lemon Juice
- 2 Tbsp Butter
- 1/2 cup Spiced Rum (do not use Dark Rum)
- 1/2 cup Raisins (golden, regular or mixed!)
- 3/4 cup Flour
- 3/4 cup Pecans, chopped
- 3/4 cup Oats
- 1/2 cup Brown Sugar
- 1/4 cup Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 6 Tbsp Butter, melted
*To Infuse Rum Raisins*
In a bowl the night before - add raisins and rum together, cover and set aside to infuse. If you forget - you can add the raisins and rum to a small sauce pan and bring the rum to a boil. Cover and remove from the heat and allow the raisins to infused for 10 minutes. Set aside excess rum if desired!
To make crumble, combine all crumble ingredients and mix together until large crumbles form. Use a spoon or your fingers to blend together. Set aside, or in the fridge until ready for use.
*For Apple Filling*
Preheat oven to 425 degrees. Line a baking sheet with foil or a silicone mat and set aside.
For the Filling, add 2 Tbsp butter to a cast iron or oven proof skillet and melt over medium high heat. Add in apples, and sprinkle with sugar and cinnamon. Cook apples, stirring frequently, until they begin to soften and a fork inserted into them is soft and then slightly crunchy in the middle. About 12-15 minutes.
Sprinkle lemon juice over the top. Fold in rum infused raisins.
Top skillet with mixed crumble over the top of the apples. Place skillet on baking sheet - to prevent it from bubbling over - and bake for 15 to 20 minutes, or until the crumble is golden brown. Remove from oven and let rest for 15 minutes before serving.