1. Preheat the oven to 375F / 190C.
  2. Peel and cut apples into ¼” slices, removing the core and the seeds.
  3. In a large bowl, toss cut apples with lemon juice, brown sugar, cinnamon and pinch of salt.
  4. To make the topping: In an electric mixer, mix together flour, almond flour, Kerrygold Salted Butter, brown sugar and salt until combined. Mix until all the ingredients are all incorporated – take care not to over mix. Mixture should be slightly lumpy.
  5. Place 1 tablespoon of Kerrygold Salted Butter and 1 tablespoon of dark brown sugar at the bottom of each of the four, 6” cast iron skillets. If using one 12” cast iron skillet, place about 4-6 tablespoons of butter + brown sugar.
  6. Place apples on top of the brown sugar and butter in each skillet.
  7. Evenly distribute the topping on the apple slices. Sprinkle a generous amount of turbinado sugar over the topping.
  8. Bake for 45 minutes or until apple filling is bubbling.
  9. Serve warm with vanilla ice cream.