skillet desserts Archives

Even if it feels like a summer day today, we all know Fall is coming fast, and that means apple season! We have a few apple trees here at Clay Coyote, and this year we needed some help clearing them off. This past weekend we offered the opportunity for people to come out and pick some apples themselves. One couple who came out left with thirteen pounds of apples and plans to make a lot of apple pie!

My personal favorite apple dessert is apple crisp. The sweet and tart apples, warming cinnamon, toasted oats, and a scoop of creamy vanilla ice cream or my guilty pleasure – Cool Whip. It’s the perfect fall desert.

Morgan and I wanted to make use of some of the bounty of apples we have here ourselves, but turning on the oven to make an apple crisp when it is 85 degrees outside didn’t sound ideal. We decided to try something neither of us had made before, stovetop apple crisp. Turns out this dessert couldn’t be much simpler. It’s all done in one Clay Coyote Flameware Large Skillet, takes around 20 minutes to cook, and has very basic ingredients.

The first thing to prep is going to be your crisp topping. We used a mixture of about 1 c oats, ¼ c brown sugar, 1 tbsp cinnamon, 1 tbsp flour, and a pinch of salt. We also talked about adding some chopped walnuts or pecans to the topping, but we didn’t have any on hand. Heat up about 2 Tbsp of butter over medium heat in your Clay Coyote Flameware Large Skillet, and add the topping mixture. Make sure to stir frequently to avoid burning the oats and sugar, and in a couple of minutes you’ll have a beautiful, golden brown crisp topping.

Remove the topping from the pan and set aside for later. Now it’s time to cook your apples. Melt another couple of tablespoons of butter in your skillet and then add the sliced apples. We used eight small honeycrisp apples to make ours, and it filled the skillet well. However, you can make this recipe with any number of apples you want, just be sure to adjust how much topping you make. After letting the apples cook for five minutes, we added about 1 tsp of vanilla, 1 tsp cinnamon, and 2 tbsp of brown sugar. After another five minutes the apples were tender and ready to go.

All that’s left now is to put the topping over the apples and serve. We were happily surprised that we had some vanilla ice cream in the freezer to top it with as well. I was already ready for fall, but this dessert has me even more excited.

The rest of the week looks like it is going to be hot as well, so don’t fire up the oven. Just break out the flameware skillet, and try this recipe yourself!

A new dessert crave has really caught my eye lately when scrolling through my Pinterest feed: desserts made in skillets!

Recently I have been seeing brownies, cookies, and more being made in small cast iron skillets. That gave me the idea to add some recipes you can make in your Clay Coyote Flameware Skillets! You can use the small skillet for a personal or shared dessert with one other person, or use the large skillet to serve a larger group. I have placed three recipes below that will make your mouth water and your tummy grumble! Once you read these you’ll be on the way to the store to pick up ingredients or to the Clay Coyote to get your own clay skillet!

SKILLET BROWNIE
I had the pleasure of trying one of these while I was in Puerto Rico. The brownie was so warm and gooey, and it was topped with Dulce de Leche ice cream, powdered sugar, and caramel popcorn. YUM. I have also seen flavors such as salted caramel, nutella, and candy bar. You can jazz up your brownie however your heart desires, so I have left a simple recipe for you so can get creative. Be aware that you will have to adjust the amount of ingredients if you decide to use the large skillet, as this recipe is for a small skillet. There is also a video on this recipe that you can watch and follow step by step.

SKILLET CHOCOLATE CHIP COOKIE
This one sounds just as good as the brownie! There’s nothing better than a warm chocolate chip cookie. This recipe is by the same chef as the skillet brownie, so it should be easy to calculate your measurements if you decide to use a large skillet to share. Although if it were me, I wouldn’t be sharing! Be sure to have a nice cold glass of milk handy. I have also seen recipes for funfetti, peanut butter, and snickerdoodle cookies. I think I might just have to try them all.

SKILLET SMORES DIP
Yes, you read that right. There is such thing as a smores dip, and this one makes my eyes twinkle and mouth water. You put the chocolate fudge mixture in the skillet, top with marshmallows, and put it in the oven so the marshmallows can get gooey and toasty brown. Then serve with quartered graham crackers, pretzels, fresh fruit pieces, or any other dippers that sound delicious to you. I suggest making this in the larger clay skillet so it can be a dish to share at parties or small get togethers.

Because this one sounded so excellent, we decided to try this recipe out in the Coyote kitchen. We warmed up the chocolate, butter, milk, and salt, halved the marshmallows and put them on top, and broiled the dip for 2 minutes. It was spectacular! It’s a great way to eat s’mores without the hassle of burning your marshmallows and messy eating.

Writing this article was tough because all I wanted to do was run to my kitchen and start making these! You can start making your own by stopping at the Clay Coyote to pick up your flameware skillets today! We’re open every day of the week, Monday-Saturday 10am-5pm and Sunday noon-4pm. Come on down so you can start making your tasty skillet desserts! We won’t tell on you if you don’t share with anyone!