skillet dessert

Win over your party guests with this easy flavorful cast-iron apple-blackberry crumble with sour cream whip. Make this fruity, pie-like dessert in your skillet and serve it up for all your parties or family dinners. 

Cast-Iron Apple-Blackberry Crumble with Sour Cream Whip

c. all-purpose flour,spooned and leveled

brown sugar

sugar

cinnamon

cardamom

kosher salt

unsalted

c. old-fashioned rolled oats

c. pecans, chopped

Unsalted butter,

apples

blackberries

granulated sugar

cornstarch

lemon lemon juice

heavy cream

sour cream

confectioners' sugar

pure vanilla extract

Preheat oven&nbsp;to 375°F. Butter a shallow 12-inch cast-iron skillet. Toss together apples, blackberries, sugar, cornstarch, lemon zest and juice, and salt in a bowl. Transfer to prepared skillet. Scatter topping over fruit.

Bake until topping is&nbsp;browned and fruit is bubbling, 50 minutes to 1 hour (cover with foil after 20 minutes if crumble becomes too dark before fruit is bubbling). Let cool on a wire rack 10 minutes before serving. Serve with Sour Cream Whip alongside.

If you&#039;re looking for an easy rhubarb dessert with a fun presentation, try this rhubarb upside-down cake! It combines lots of fresh rhubarb, plenty of orange zest and bakes up beautifully in a cast-iron skillet. Delicious with strawberry ice cream!

Rhubarb Upside-Down Cake

unsalted butter (softened) (divided)

rhubarb

all-purpose flour

baking powder

salt

orange

vanilla extract

orange extract

eggs

milk

Baking spray (to grease skillet)

Melt 1/4 cup of butter in a 10-inch cast-iron skillet over medium-low heat.

Add 1/2 cup of sugar, stirring with melted butter.

Add chopped rhubarb, stirring to coat in butter/sugar mixture. Cook, stirring occasionally, for 3 to 4 minutes.

Turn off heat and allow the mixture to sit while preparing the batter for the cake. Try to get an even-ish layer of rhubarb covering the bottom of the skillet. Spray a little baking spray around the top of the skillet at this point too (so the cake doesn&#39;t stick as it bakes).

Preheat oven to 350 degrees Fahrenheit for use shortly.

Meanwhile, in a bowl whisk together the flour, baking powder, salt, cinnamon and orange zest. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or using a bowl with a hand mixer) blend (on medium-high speed) remaining 1/2 cup of butter with remaining 1/2 cup of sugar for about 2 to 3 minutes until combined and creamy (stop as necessary to scrape the sides of the bowl with a rubber spatula).

Add vanilla extract and orange extract and blend for about 30 seconds.

Reduce speed and add eggs, one at a time, blending until just combined (mixture may not look combined and creamy and that&#039;s okay).

Alternating between reserved flour mixture and milk, add to the bowl of the stand mixer, blending until just combined and no streaks of dry flour remains.

Scoop batter on top of the rhubarb. Use a spatula to gently spread out, being carefully not to move around the rhubarb too much.

Bake for 35 to 40 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean.

Carefully remove the cake from the oven and let sit for 10 minutes. Run a butter knife or small offset spatula around the cake to ensure no bits are stuck to the skillet.

Place a serving platter (a little bigger than the skillet) over top of the cake. Then carefully and confidently turn over so the cake comes out of the skillet. Be careful as the skillet will still be hot!

Serve as is or with ice cream for an extra yummy treat.

That cake looks delicious!  I always forget about rhubarb, but it is so good!  Definitely need to try it with strawberry ice cream!  Thanks!

Wow what a beauty! My mom's most favourite cake is rhubarb, I am sooo going to make her this for her birthday! Thanks for the delicious recipe Dawn!

Beautiful cake! Love rhubarb season and this is certainly a delicious way to celebrate it. 
I am a big Stranger Things fan! :-D We just watched first two of new season last night. Yay!

I love love love upside down cakes, but they scare the bajeezus out of my! LOL! Your rhubarb cake is SO PRETTY though- I need to give it a try!!! And I'm so happy it's finally rhubarb season for you!

My husband and I are spending all weekend binge watching Stranger Things so this was so fun to see!! Also I had no clue that rhubarb was a veggie! So you're saying this cake is a health food, right?! LOL! But really, this looks seriously delicious! I love the vibrant color and I just know the flavor is out of this world! Hope you have an awesome weekend lady &lt;3 Xo!

The flip is always the hardest part! I always hold my breath and hope it doesn't slide out while I'm mid-flip! Rhubarb is one of my favorites and we are still in rhubarb season here. This will need to go on my baking list cause it looks and sounds amazing!

Don't you just love how easily upside down cakes come together! I love the addition of rhubarb! This'll certainly wake my taste buds up! Happy weekend, my friend! xoxo

Fudgy, decadent and just right when you need real comfort, this is one to eat warm, topping it with lots of vanilla or caramel ice cream.

Molten Salted Caramel Skillet Brownies

tbsp butter

tbsp double (heavy) cream

tsp sea salt flakes

chocolate

tbsp butter (melted, plus extra for greasing)

tsp vanilla extract

cocoa powder

milk chocolate (coarsely chopped)

vanilla ice cream (to serve)

Start by making the salted caramel. Put the sugar and 1 tablespoon of water in a saucepan over a medium heat. Stir it a little with a wooden spoon but avoid letting the sugar climb up the side of the pan. It might look clumpy and crystallised but stick with it. Once the sugar has turned amber in colour and is all melted, add the butter in one go and stir rapidly. It will froth a bit, so take care with this step! Cook for 1 minute, then stir in the cream and cook for a further minute. Remove from heat, add the salt flakes and set aside.

Preheat the oven to 400°F and grease a 8-in cast iron skillet with butter.

Melt the dark chocolate in the microwave in 20-second intervals, stirring regularly to make sure it doesn’t burn.

In a large mixing bowl, with an electric handheld whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whisk the melted butter and both sugars for 3–5 minutes until totally combined. Add the eggs, one at a time, mixing after each addition, then add the vanilla extract and mix again. Gradually add the cooled melted chocolate and mix to combine. Fold in the flour, cocoa powder and chopped chocolate and caramels into the wet mixture with a rubber spatula or wooden spoon until just combined.

Transfer the batter into the skillet and bake in the oven for 25–27 minutes, until golden on top and with only the slightest wobble in the middle. Drizzle over the salted caramel, top with ice cream and serve immediately!

Top 3 skillet dessert recipes from across the web

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Cast-Iron Apple-Blackberry Crumble ...

Rhubarb Upside-Down Cake

Molten Salted Caramel Skillet Brown...

Top 3 skillet dessert recipes from across the web

The most viewed skillet dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cast-Iron Apple-Blackberry Crumble ...

Rhubarb Upside-Down Cake

Molten Salted Caramel Skillet Brown...

The most viewed skillet dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine