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Big Ray's Caramel-Apple Skillet Buckle

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"My grandma used to make a version of this for me when I was little on her farm with fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apple, pecans, and caramel. If desired, serve with ice cream."
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1 h 48 m servings 465
Original recipe yields 12 servings (1 12-inch skillet)


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  1. Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch oven-proof skillet.
  2. Beat 1/2 cup butter and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
  3. Whisk 2 cups flour, baking powder, cinnamon, ginger, and salt together in a separate bowl. Add to the butter mixture alternately with 1 1/2 cups buttermilk, beating well after each addition. Pour batter into the prepared skillet.
  4. Mix brown sugar and 1/2 cup flour together in a small bowl. Cut in cold butter with 2 knives or a pastry blender until mixture is crumbly. Stir in pecans and oats; sprinkle over the batter in the skillet. Top with apples.
  5. Bake in the preheated oven until apples are golden brown, 60 to 70 minutes. Let cool in pan or a wire rack.
  6. Combine caramels and 1 tablespoon buttermilk in a microwave-safe bowl. Microwave until caramels are melted, 30 seconds at a time, stirring after each melting, for 3 to 6 minutes total. Stir until smooth; drizzle over the cake. Let stand until set, about 20 minutes.


  • Cook's Note:
  • Use any sweet apple you prefer; 6 medium apples will amount to about 6 cups sliced.

Nutrition Facts

Per Serving: 465 calories; 19.3 69.1 6.9 64 319 Full nutrition

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