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Ladies Night Apple Crisp

Lodge Cast Iron | June 26, 2023

Pink Lady apples are among our favorites for snacking, but as it turns out, they’re excellent for baking, too. Not only do they hold their shape while getting nice and tender in the oven, they also sit in that perfect middle ground of being sweet but not boring, tart but not sour. Here, we combine them with a potato chip (!) and brown sugar streusel and top it all off with Chantilly cream and poached apples. It’s party time, folks. Our USA Enamel™ dutch oven makes this simple bake a showstopper.

Prep Time
30 minutes
Cook Time
45 minutes
Ladies Night Apple Crisp


Pink Lady Apple Filling

6 pink lady apples, peeled, cored, and thinly sliced
¼ cup sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
¼ teaspoon nutmeg

Potato Chip Streusel

1 cup old-fashioned oats
½ cup all-purpose flour
¾ cup crushed potato chips, divided
½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, cold and cubed

Chantilly Cream & Poached Apples

1 cup heavy cream, cold
¼ cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups water
1½ cups sugar
2 pink lady apples, skin on, quartered and cored


  1. Preheat your oven to 375° F
  2. In a large bowl, combine the sliced pink lady apples, granulated sugar, all-purpose flour, ground cinnamon, and ground nutmeg. Toss everything together until the apples are evenly coated. Set aside while you prepare the streusel topping.
  3. In a separate bowl, combine the oats, flour, ½ cup chips, brown sugar, cinnamon, and salt for the streusel topping. Mix well to ensure the ingredients are evenly distributed.
  4. Add the cold, cubed butter to the streusel mixture. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Grease the 3 quart dutch oven with butter or cooking spray to prevent sticking. Transfer the apple mixture into the dutch oven, spreading it out evenly. Sprinkle the potato chip streusel topping over the apples, covering them completely.
  6. Place the dutch oven in the preheated oven and bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crispy.
  7. While the crisp is baking, prepare the Chantilly cream. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Cover and refrigerate until ready to serve.
  8. For the poached apples, bring water and sugar to a simmer. Once the sugar is dissolved, add the apples, skin side up. Simmer in the liquid for 8-10 minutes, turning once. Remove to a wire rack to cool.
  9. Remove the dutch oven from the oven and let it cool for a few minutes before serving. Serve with a dollop of Chantilly cream and sliced poached apples.
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Contributed By: Lodge Cast Iron

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