Description
This Caramel-Apple Skillet Buckle is a warm, cozy dessert featuring a tender spiced cake loaded with thinly sliced sweet apples, topped with a crunchy pecan-oat streusel, and drizzled with rich, gooey caramel sauce. Baked in a cast-iron skillet, it offers a delightful blend of textures and flavors perfect for fall or any time you crave a comforting sweet treat.
Ingredients
Scale
Batter
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1-3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1-1/2 cups buttermilk
Topping
- 2/3 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter
- 3/4 cup finely chopped pecans
- 1/2 cup old-fashioned oats
Other
- 6 cups thinly sliced peeled Gala or other sweet apples (about 6 medium)
- 18 caramels, unwrapped
- 1 tablespoon buttermilk
- Optional toppings: Vanilla ice cream, whipped cream, additional chopped pecans, and ground cinnamon
Instructions
- Preheat and Prepare Batter: Preheat the oven to 350°F (175°C). In a large bowl, cream the softened butter and sugar together until light and fluffy, about 5-7 minutes. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, and salt. Gradually add this dry mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients, beating well after each addition to form a smooth batter.
- Prepare Skillet and Pour Batter: Grease a 12-inch cast-iron or other ovenproof skillet thoroughly. Pour the batter evenly into the prepared skillet, smoothing the top.
- Make the Topping: In a small bowl, combine the packed brown sugar and flour. Cut in the cold butter using a pastry blender or fingers until the mixture becomes crumbly. Stir in the finely chopped pecans and old-fashioned oats.
- Add Topping and Apples: Sprinkle the crumbly topping mixture evenly over the batter in the skillet. Then, spread the thinly sliced peeled apples evenly over the topping layer.
- Bake the Buckle: Place the skillet in the preheated oven and bake for 60 to 70 minutes, or until the apples are golden brown and a toothpick inserted into the cake portion comes out clean. Remove from oven and cool in the pan on a wire rack.
- Prepare Caramel Sauce: While the buckle cools, melt the unwrapped caramels with 1 tablespoon of buttermilk in a microwave-safe bowl. Heat in short increments, stirring frequently until smooth and fully melted to create a drizzle-worthy caramel sauce.
- Drizzle and Serve: Drizzle the warm caramel sauce over the cooled cake in the skillet. Let the caramel set for a few minutes. Serve warm or at room temperature, optionally topped with vanilla ice cream, whipped cream, extra chopped pecans, and a dusting of ground cinnamon for added flavor and texture.
Notes
- Using a cast-iron skillet ensures even heating and helps achieve a nicely browned crust.
- Ensure the apples are evenly sliced thin for consistent baking and texture.
- Caramel can be substituted with store-bought caramel sauce if preferred for convenience.
- For extra zest, sprinkle a pinch of nutmeg into the batter along with cinnamon and ginger.
- This buckle is best served warm but also tastes delicious the next day gently reheated.
- Store leftovers covered in the refrigerator and reheat before serving.
Nutrition
- Serving Size: 1 slice (1/12th of skillet)
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
