Easy Skillet Apple Crisp
This easy skillet apple crisp is made with tender cinnamon-spiced Honeycrisp apples topped with a buttery brown sugar oat crumble. There's no need to precook the apples. Assemble everything in a 9-inch cast-iron skillet and let the oven do the work. Serve it warm with vanilla ice cream for the perfect easy fall dessert.
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
Honeycrisp is my favorite, but Granny Smith or a combination of sweet and tart baking apples can also work. This recipe was developed using a 9-inch cast-iron skillet. Other baking dishes work as well. You can also make this single serve in ramekins. Just make sure to adjust the cook time. Make sure the butter used for the topping is cold. This helps create those buttery, crumbly clusters. Storage: Refrigerate leftovers covered for up to 3–4 days.
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