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Sulae @ beerandiron.com

Cinnamon Apple Beer Crusted Ta-Da!

A rustic, crowd-pleasing dessert featuring a buttery beer crust filled with cinnamon-sugar apples, baked to golden perfection in a cast iron skillet. Serve warm with a scoop of vanilla ice cream and announce its arrival with a proud “TA-DA!” 
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 1 day
Servings: 6 People
Course: Appetizer, Dessert
Cuisine: American, American Rustic, Comfort Food
Calories: 369
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 ¼ c All-Purpose Flour CRUST
  • 1-2 TBL Sugar CRUST
  • ½ tsp Salt CRUST
  • ½ CUP Butter CRUST (salted is OK...unsalted OK too)
  • 3 TBL Beer Cold Beer - CRUST
Filling
  • 4-5 Medium Apples Filling (Medium Apples peeled and sliced VERY Thin)
  • 3 TBL Sugar Filling
  • 2 tsp Cinnamon Filling
For Finishing
  • 1 Egg Finishing (For Brushing)
  • 2-4 TBL Butter Filling (Melted and ready for "painting")
For Serving
  • 1 Scoop Vanilla Ice Cream Serving

Equipment

  • 12” Cast Iron Skillet 12” Cast Iron Camp Dutch Oven
  • Food Processor
  • Rolling Pin
  • Knife
  • Cutting Board
  • Plastic Wrap
  • Parchment Paper
  • Basting brush 

Method
 

Make the Crust
  1. Add flour, sugar, and salt to the food processor.
  2. Cut up cold butter and add with the dry ingredients in the food processor.
  3. “Cut” the butter into the flour mixture until it resembles dry sand. 
  4. Add 3 tablespoons cold beer. Process until a dough ball forms. If crumbly, add another tablespoon of beer. 
  5. Remove dough, roll into a ball, and lightly flour the surface. 
  6. Remove the ball of dough from the food processor and roll into a round ball.
  7. Flour just slightly the working surface and roll the ball in the flour to cover it. Don’t “work” the flour into the dough.
  8. Wrap tightly in plastic wrap and refrigerate for 1–48 hours. 
Prepare for Baking
  1. Preheat the oven to 375°F / 190°C
  2. Tear off parchment paper large enough to cover the inside of the skillet. 
  3. Place dough on parchment, flatten with a rolling pin until it fits the skillet. 
Shape the Crust
  1. Move dough (on parchment) to skillet. 
  2. Press inside edge of dough to skillet to form a “bowl.” 
  3. Trim parchment paper corners if needed. 
Prepare the Filling
  1. Peel, halve, and core apples. Slice very thin, keeping slices together if possible. 
  2. Lay apples in the dough “bowl,” spreading evenly. 
  3. Fill gaps with loose apple pieces. 
  4. Mix sugar and cinnamon, sprinkle over apples. 
  5. Drizzle melted butter over apples. 
Wrap & Finish
  1. Fold high edges of dough down over apples around the edges, leaving center open. 
  2. “Paint” top edge of crust with melted butter using a basting brush. 
  3. Scramble egg and brush over top edge of crust. 
Bake
  1. Bake at 375°F for 20 minutes or until crust is golden brown. 
Serve
  1. Slice and serve with a scoop of vanilla ice cream, or add a large scoop to the center while still in the pan. 
  2. Announce with a loud “TA-DA!” for dramatic effect. 

Notes

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. 
Recipe Summary (Quick Recap) 
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!