Cast-Iron Skillet Desserts

When peaches are ripe and juicy, this divine tart from Christy Rost, cookbook author and public television host, goes together quickly and looks fabulous in a cast iron skillet.

This old-fashioned apple pie with its old-fashioned pie crust and sweet, tart fruit filling is a great choice for a Thanksgiving dessert. This pie recipe appears in the new Lodge Cast Iron Cookbook published by Oxmoor House.

Cookbook author and baking expert Julie Hasson loves using her cast iron skillet to bake pie—there's something satisfyingly old-fashioned about it. This pie has no bottom crust, which makes it quick to prepare, perfect for a last-minute dessert.

This juicy berry cobbler recipe features fresh or frozen raspberries, but you can make the cobbler with any berries you have on hand, or with peaches.

The batter for this traditional French dessert is somewhere between that of a cake and a custard; it most resembles a thick crepe, and it takes no more than 10 minutes to prepare it in the blender.

Irresistible to both children and grownups alike, this super-size cookie is filled with chocolate chips and M&Ms and served in wedges. Baking it in a cast-iron skillet is great way to keep the cookie perfectly round.

This old-fashioned upside down cake recipe features pineapple slices that are browned in butter in the bottom of the skillet and then topped with a rich cake batter. This recipe also offers an “express” version that uses cake mix.

Making an apple pie has never been so easy. Simply toss apples, cinnamon, and brown sugar, and spoon over a refrigerated pie crust in the cast-iron skillet. Top with the other crust and bake.

Turn the classic Bananas Foster dessert into an upside down cake by placing a layer of bananas, brown sugar, pecans and rum in the bottom of the skillet and topping with a rich cake batter. After baking, you invert the cake so that you have a sweet and buttery banana topping for the cake.

This traditional cobbler recipe serves 12 and uses a cast-iron Dutch oven, but you can half the recipe and cook in a 12-inch skillet if you prefer.

Upside-down cakes are classically made in a cast-iron skillet because it gives the cake a crisp edge, cooks it evenly, and keeps it moist. Instead of a pineapple-only cake, this version features coconut and banana and give the cake a more tropical flavor.

A Dutch baby is a puffy, baked pancake. This dessert version is sprinkled with chocolate chips and served with a banana mixture flavored with coffee liqueur.

Make a simple, rustic apple tart with Granny Smith apples plus a few other ingredients you probably already have on hand: flour, butter, and salt.

This 5-ingredient skillet tart has a homemade pastry crust that you make in the food processor and a sweet, tangy filling of fresh raspberries and rhubarb.

Upgrade a classic Pineapple Upside-Down Cake by topping the pineapple layer with a carrot cake batter instead of the traditional yellow cake batter.

This decadent coffee cake recipe is inspired by the classic New Orleans dessert and features sautéed bananas, pecans, and a splash of rum. It also has the added convenience of a baking mix (such as Bisquick) that’s enhanced with cinnamon, sugar, eggs, and sour cream.

In this classic French apple tart, the delicious syrup becomes the topping when the tarte tatin is inverted.

Once you’ve made this decadent pecan pie in a cast-iron skillet, you may never go back to a pie plate. Simply press a refrigerated pie crust into the skillet, sprinkle with sugar, top with the pecan mixture, and bake. Serving it in the skillet is also easy makes the dish even more Southern.

The brown sugar, apple, and pecan mixture that’s cooked in the skillet and then topped with a spiced cake batter become a gooey, rich topping for the cake when it’s inverted.

For more classic desserts, breads, and main dishes cooked in versatile cast iron pans, see the Lodge Cast Iron Cookbook, Oxmoor House, 2012.You’ll find treasured family recipes as well as invocative new dishes that are all guaranteed to satisfy.