Looking for a dessert that’s guaranteed to steal the show at your next gathering? Meet the Cinnamon Apple Beer Crusted Ta-Da!—a rustic treat that combines the cozy flavors of cinnamon-sugar apples with a buttery, flaky beer-infused crust, all baked to golden perfection in a cast iron skillet. This crowd-pleaser is as fun to make as it is to serve, especially when you announce its arrival with a proud “TA-DA!”
Serve it warm with a scoop of vanilla ice cream and watch as everyone gathers around for a taste of comfort and celebration. Whether you’re baking for a holiday, a campfire night, or just because, this dessert is sure to earn applause and requests for seconds.
The Cast Iron
For the meat loaf: my suggestion is to use your 10-inch camp cast Iron Dutch oven. A deep or regular 10-inch oven will work A-OK. If all you have is a 12” Dutch, it’ll work too and will create a thinner or shallow meatloaf.
For the gravy: my suggestion is to use your 8-inch camp cast iron Dutch oven. However, I know many of y’all ain’t got an 8-inch Dutch and that’s okay. A cast iron skillet will work fine too. Use a Lodge 4-in-1 Camp Dutch Oven Tool also known as a Folding Dutch Oven Lid Stand to keep the skillet above the fire or briquettes.
Equipment & Utensils Needed
- 12” Cast Iron Skillet or Camp Dutch Oven
- Food Processor
- Rolling Pin
- Plastic Wrap
- Parchment Paper
- Basting Brush
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- 1–2 tablespoons sugar
- ½ teaspoon salt
- ½ cup cold butter (salted or unsalted)
- 3 tablespoons cold beer (add a 4th tablespoon if needed)
For the Filling
- 4–5 medium apples, peeled and sliced very thin
- 2–4 tablespoons melted butter
- 3 tablespoons sugar
- 2 teaspoons cinnamon
For Finishing
- 1 egg (for brushing)
- 1 scoop vanilla ice cream (for serving)
Instructions
Directions
Make the Crust:
- Add flour, sugar, and salt to the food processor.
- Cut up cold butter and add to dry ingredients.
- “Cut” the butter into the flour mixture until it resembles dry sand.
- Add 3 tablespoons cold beer. Process until a dough ball forms. If crumbly, add another tablespoon of beer.
- Remove dough, roll into a ball, and lightly flour the surface.
- Wrap tightly in plastic wrap and refrigerate for 1–48 hours.
Prepare for Baking:
- Preheat oven to 375°F.
- Tear off parchment paper to cover the inside of the skillet.
- Place dough on parchment, flatten with a rolling pin until it fits the skillet.
Shape the Crust:
- Move dough (on parchment) to skillet.
- Press inside edge of dough to skillet to form a “bowl.”
- Trim parchment paper corners if needed.
Prepare the Filling:
- Peel, halve, and core apples. Slice very thin, keeping slices together if possible.
- Lay apples in the dough “bowl,” spreading evenly.
- Fill gaps with loose apple pieces.
- Mix sugar and cinnamon, sprinkle over apples.
- Drizzle melted butter over apples.
Wrap & Finish:
- Fold high edges of dough down over apples around the edges, leaving center open.
- “Paint” top edge of crust with melted butter using a basting brush.
- Scramble egg and brush over top edge of crust.
Bake:
- Bake at 375°F for 20 minutes. Check for doneness; bake another 10–20 minutes until crust is golden brown.
Serve:
- Slice and serve with a scoop of vanilla ice cream, or add a large scoop to the center while still in the pan.
- Announce with a loud “TA-DA!” for dramatic effect.
Storage Suggestions
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat slices in the oven at 350°F for 10 minutes or until warmed through.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream.
- Try with caramel sauce or a sprinkle of toasted nuts for extra flavor.
Cooking Tips
- Use a mix of apple varieties for a more complex flavor.
- Don’t worry if the dough cracks—just press it together.
- If the crust browns too quickly, cover edges with foil.
- For extra crispiness, brush crust with butter before baking.
This easy, show-stopping dessert combines a flaky beer crust with cinnamon-sugar apples, baked in a skillet and finished with ice cream. Perfect for gatherings, and guaranteed to get applause!
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Cinnamon Apple Beer Crusted Ta-Da!
Ingredients
Equipment
Method
- Add flour, sugar, and salt to the food processor.
- Cut up cold butter and add with the dry ingredients in the food processor.
- “Cut” the butter into the flour mixture until it resembles dry sand.
- Add 3 tablespoons cold beer. Process until a dough ball forms. If crumbly, add another tablespoon of beer.
- Remove dough, roll into a ball, and lightly flour the surface.
- Remove the ball of dough from the food processor and roll into a round ball.
- Flour just slightly the working surface and roll the ball in the flour to cover it. Don’t “work” the flour into the dough.
- Wrap tightly in plastic wrap and refrigerate for 1–48 hours.
- Preheat the oven to 375°F / 190°C
- Tear off parchment paper large enough to cover the inside of the skillet.
- Place dough on parchment, flatten with a rolling pin until it fits the skillet.
- Move dough (on parchment) to skillet.
- Press inside edge of dough to skillet to form a “bowl.”
- Trim parchment paper corners if needed.
- Peel, halve, and core apples. Slice very thin, keeping slices together if possible.
- Lay apples in the dough “bowl,” spreading evenly.
- Fill gaps with loose apple pieces.
- Mix sugar and cinnamon, sprinkle over apples.
- Drizzle melted butter over apples.
- Fold high edges of dough down over apples around the edges, leaving center open.
- “Paint” top edge of crust with melted butter using a basting brush.
- Scramble egg and brush over top edge of crust.
- Bake at 375°F for 20 minutes or until crust is golden brown.
- Slice and serve with a scoop of vanilla ice cream, or add a large scoop to the center while still in the pan.
- Announce with a loud “TA-DA!” for dramatic effect.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat slices in the oven at 350°F for 10 minutes or until warmed through.
- Serve warm with vanilla ice cream or whipped cream.
- Try with caramel sauce or a sprinkle of toasted nuts for extra flavor.
- Use a mix of apple varieties for a more complex flavor.
- Don’t worry if the dough cracks—just press it together.
- If the crust browns too quickly, cover edges with foil.
- For extra crispiness, brush crust with butter before baking.
