This easy skillet apple crisp is everything I want in a fall dessert: warm, cinnamon-spiced apples topped with a buttery, golden oat crumble. Add a scoop of vanilla ice cream on top and it’s hard to beat.
If you have extra apples to use up, try some of my other easy apple recipes like my Apple Breakfast Cake and Mini Apple Hand Pie
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My favorite part of this recipe is how simple it is to make. This is kind of dessert I throw together on a random fall evening when we need something cozy and quick. There’s no need to precook the apples or make the filling on the stovetop. Just toss everything together, add it to a 9-inch cast-iron skillet, sprinkle the crisp topping over the top, and let the oven do the work.
If you’re looking for an easy apple crisp recipe that feels cozy and homemade without a lot of extra steps, this is one you’ll want to make.
Why You’ll Love This Skillet Apple Crisp
There’s a lot to love about this recipe, but the simplicity is what makes it one of my favorite easy apple desserts.
- Simple ingredients. The filling uses fresh apples and pantry staples like brown sugar, cinnamon and vanilla.
- One skillet. The entire crisp bakes in a 9-inch cast-iron skillet, which also makes it beautiful enough to bring straight to the table. And it’s shareable for a family or gatherings.
- The BEST texture. You get soft, warmly spiced apples underneath a buttery, golden apple crisp topping made with old-fashioned oats.
- Easy to serve. Bring the skillet to the table while it’s still warm and add vanilla ice cream right on top. Done!
Ingredients You’ll Need
You only need a handful of simple ingredients to make this cast iron apple crisp. Here’s what you’ll need and a few things to know before getting started.
For the Apple Filling
- Honeycrisp apples: I love Honeycrisp here because they’re naturally sweet, crisp and hold up well when baked. You’ll need about 4–5 medium apples, or roughly 5 cups once sliced.
- Unsalted butter: Adds richness to the apple filling. Melt it before tossing it with the apples.
- Brown sugar: Sweetens the filling and gives the apples a deeper caramel-like flavor.
- Lemon juice: Adds brightness and balances the sweetness of the apples and brown sugar.
- Vanilla extract: A little vanilla makes the warm spices taste even better.
- Cinnamon, nutmeg, cloves + allspice: This combination gives the apples that warm, cozy fall flavor. We’re using just a small amount of cloves and allspice so they don’t overpower the apples.
- Cornstarch: Thickens the juices released by the apples as they bake so you get a saucy filling rather than liquid pooling at the bottom of the skillet.
- Salt: A small amount helps balance and enhance all the flavors.
For the Crisp Topping
The buttery oat topping is my favorite part of this apple crisp with oats. It gets golden and crisp in the oven while the apples underneath become soft and saucy.
- Old-fashioned rolled oats: Give the topping its classic crisp texture. I’d use old-fashioned oats rather than quick oats here.
- All-purpose flour: Provides structure and helps create those buttery crumble pieces.
- Brown sugar: Adds sweetness and helps the topping caramelize as it bakes.
- Cinnamon: Adds another layer of warm spice to the topping.
- Cold unsalted butter: Cold butter is important for creating a crumbly topping rather than a paste. Cut it into small cubes before working it into the dry ingredients.
- Salt: Balances the sweetness and brings out the buttery flavor.
What Are the Best Apple for Apple Crisp?
I used Honeycrisp apples for this recipe because they have a great balance of sweetness and acidity and hold their shape nicely as they bake. You want apples that become tender in the oven without completely turning to mush.
Granny smith is another great option if you prefer a more tart apple crisp. You can also combine a sweeter variety like Honeycrisp with Granny Smith for more contrast in the flavor.
Whichever variety you choose, slice the apples about 1/4-inch thick. Keeping the slices fairly uniform helps them cook evenly, especially since we aren’t precooking the filling.
How to Make Apple Crisp in a Skillet
This cast iron skillet apple crisp couldn’t be much easier. There’s no need to cook the filling on the stovetop first—prepare the apples, make your topping, assemble and bake.
Prepare the apples
Preheat your oven to 350°F.
Peel, core and slice the apples about ¼-inch thick. Add them to a large bowl with the melted butter, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, cloves, allspice, salt and cornstarch. Toss until all the apple slices are evenly coated.
Transfer the apple mixture, including any juices left in the bowl, to a 9-inch cast-iron skillet. Spread the apples into an even layer.
Lex’s Tip: Don’t worry about cooking the apples beforehand. They’ll soften and release their juices as the crisp bakes.
Make the oat crumble topping
Add the old-fashioned oats, flour, brown sugar, cinnamon and salt to a bowl and mix.
Add the cold cubed butter. Use your fingertips, a fork or pastry cutter to work the butter into the dry ingredients until you have a coarse, crumbly mixture.
You actually want some different-sized pieces here, that’s what gives you those buttery, crunchy clusters once baked.
Assemble the skillet and bake
Sprinkle the oat crumble topping evenly over the apples.
Bake at 350°F for 30–40 minutes, or until the topping is golden brown, the filling is bubbling around the edges, and the apples are tender when pierced with a knife.
Let the crisp rest for 10–15 minutes before serving. This gives the filling time to settle and thicken slightly.
Serve warm with a generous scoop of vanilla ice cream.
Tips for the Best Apple Crisp
Slice the apples evenly. Aim for roughly ¼-inch slices so the apples cook at the same rate. Very thick slices may still be too firm by the time your topping is golden.
Use cold butter for the topping. This is what helps create a crumbly texture with those delicious buttery clusters.
Don’t use quick oats. Old-fashioned rolled oats give this crisp a heartier, crunchier texture.
Look for bubbling, not just browning. A golden topping is great, but you also want to see the apple filling bubbling around the edges. That’s a good indication that the filling is hot and thickening.
Let it rest before serving. Give your apple crisp about 10–15 minutes after it comes out of the oven. The filling will be extremely hot and will continue to thicken as it sits.
Serve it warm. This one is especially good while the apples are still warm and the topping is crisp, preferably with vanilla ice cream melting over the top.
Can I Make Apple Crisp Without a Cast-Iron Skillet?
Absolutely. I love making this apple crisp in a cast-iron skillet because it bakes evenly and can go straight from the oven to the table, but you don’t need one to make this recipe.
If you don’t have a 9-inch cast-iron skillet, use a similar-sized oven-safe skillet or baking dish. You could even make single serve apple crisp in a ramekin using this recipe.
Whatever you use, make sure there’s enough room for the filling to bubble without overflowing as it bakes and watch the cook time.
Recipe Variations and Substitutions
- Mix the apple and try a combination of sweet and tart apples.
- For even more crunch, add chopped pecans or walnuts to the oat crisp topping.
- Drizzle warm caramel sauce over the finished crisp just before serving for an extra indulgent fall dessert.
What to Serve With Apple Crisp
This easy apple crisp recipe is delicious straight from the skillet, but my favorite way to serve it is warm with a big scoop of vanilla ice cream. The cold, creamy ice cream melting into the warm cinnamon apples and buttery oat topping is so good.
You could also serve it with whipped cream or a drizzle of caramel sauce
How to Store and Reheat Apple Crisp
Let the apple crisp cool completely before storing. Cover the skillet tightly or transfer leftovers to an airtight container and refrigerate for up to 3–4 days.
The topping will naturally soften a little as it sits because it absorbs moisture from the apple filling. Reheating it in the oven is the best way to bring some of that crisp texture back.
For an individual serving, you can also use the microwave. It’s much quicker, although the topping won’t stay quite as crisp.
Can you Make Apple Crisp Ahead of Time?
You can prep parts of this skillet apple crisp ahead of time, but for the best texture, I recommend waiting to assemble it until you’re ready to bake.
Make the crisp topping ahead and store it covered in the refrigerator. You can also peel and slice the apples ahead of time and toss them with the lemon juice to help slow browning.
When you’re ready to bake, toss the apples with the remaining filling ingredients, transfer everything to the skillet, add the topping, and bake as directed.
Frequently Asked Questions (FAQs)
Do you have to peal apples for apple crisp?
No, but I prefer peeling them for this recipe. Removing the skin gives the filling a softer, more consistent texture. If you like the texture of apple skins, you can leave them on.
Why is my apple crisp watery
Apples naturally release liquid as they bake, which is why this recipe uses cornstarch to help thicken those juices. Be sure to measure the cornstarch and let the crisp rest for 10–15 minutes after baking—the filling will continue to thicken as it cools.
How do you know when apple crisp is done?
Look for a golden-brown topping and filling that’s bubbling around the edges. The apples should also be tender when pierced with a knife. In a 9-inch cast-iron skillet, this usually takes about 35 minutes at 350°F.
Can I use quick oats for apple crisp?
Old-fashioned rolled oats are my preference because they give the topping more texture. Quick oats are finer and can create a softer topping, so I recommend sticking with old-fashioned oats for this recipe.
More Easy Apple Recipe to Try
DID YOU MAKE THIS APPLE CRISP SKILLET?
If you make this recipe, I’d love to hear what you think! Leave a comment below and give the recipe a star rating. It really helps other families find this recipe, and I read every single comment. Follow along @eatwell.withlex for more delicious recipes!
Easy Skillet Apple Crisp
Equipment
Ingredients
Apple Filling
- 4-5 medium Honeycrisp apples peeled, cored and sliced about ¼-inch thick (about 5 cups)
- 2 tablespoons unsalted butter melted
- ⅓ cup packed light brown sugar
- 1 tablespoon fresh lemon juice
- 1½ teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ¼ teaspoon kosher salt
- 2 tablespoons cornstarch
Crisp Topping
- ½ cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 6 tablespoons cold unsalted butter cubed
Instructions
- Preheat your oven to 350°F.
- Add the peeled and sliced apples to a large bowl. Add the melted butter, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, cloves, allspice, salt and cornstarch. Toss until the apples are evenly coated.
- Transfer the apple mixture and any juices in the bowl to a 9-inch cast-iron skillet. Spread into an even layer.
- Combine the oats, flour, brown sugar, cinnamon and salt in a separate bowl. Add the cold cubed butter and work it into the dry ingredients with your fingertips, a fork or pastry cutter until coarse crumbs form.
- Sprinkle the oat topping evenly over the apples.
- Bake uncovered for 30–40 minutes, until the topping is golden brown, the filling is bubbling around the edges and the apples are tender when pierced with a knife.
- Allow the apple crisp to cool for 10–15 minutes before serving. Serve warm with vanilla ice cream.
Notes
