This easy Skillet Apple Crisp is loaded with juicy, tender apples that are coated in cinnamon sugar, topped with a buttery, crunchy crumble, and baked in a cast-iron skillet. Top it with ice cream for the ultimate cozy dessert!
I love my cast iron skillet. I feel as if people are either intimidated by cast iron skillets, or over the moon with them. Being the latter, I preach to anyone who will listen that they need to invest in one of these bad boys.
This Skillet Apple Crisp is one of my new favorite recipes, mainly because of how easy it is to make. Chop up some apples, make the crumb topping, stick it all in the skillet, and bake- it's that easy!
The combination of the tender, cinnamon apples and then crunchy topping will leave you coming back for seconds (and probably thirds)!
Ingredients needed:
This is your standard apple crisp recipe, but to point out a few things here:
- Apples- see my notes below on the best apples to use for this recipe.
- Brown Sugar- I use light but you could easily swap for dark.
- Rolled Oats- you want to use rolled or old fashioned oats in this recipe. Quick oats won't give you the same texture while baking.
How to make:
step one: make the topping
In a medium-sized bowl, whisk together your flour, oats, brown sugar, salt, and cinnamon. Add in your chilled cubed butter and using a pastry cutter or two forks, cut the butter into the dry ingredients until you get small pea-sized bits. Your topping should be crumbly, but if you press it together it holds its shape. Put in the fridge until ready to use.
step two: make the apple filling
Peel and slice your apples into chunks. You don't have to slice them super thin as you would for an apple pie, but try to have them all be close in size so they cook evenly. Place sliced apples in a large bowl and toss with the brown sugar, cinnamon, vanilla, and salt.
step three: assemble
In your cast iron skillet, melt 2 tbsp of butter over medium heat. Once it's completely melted and coating the bottom of the pan, remove it from the heat and dump the apples in. Spread evenly and then sprinkle the crumb topping all over.
step four: bake and enjoy
Place your cast iron skillet on a baking sheet (this helps in case it drips and it's easier to remove) and then bake for 40-50 minutes. If you notice the topping is getting too brown while baking, you can top it with tinfoil.
Once done, remove from oven and let cool for 10 minutes. Be careful because your skillet will remain hot for a while. Serve with ice cream or whipped cream.
Can I use a smaller cast iron skillet?
You can use a smaller skillet (like a 10 inch), your crisp will just be thicker! The crisp doesn't expand at all while baking, so you can fill it to the rim. Some juices might bubble over though, which is why I always use a baking sheet under my skillet when baking with it.
You can also scratch the cast iron skillet all together and use a 9x9 pan instead.
What apples are best for apple crisp?
I like using a mix of gala and granny smith apples. It gives a good combo of sweet and tart. Other good apples to use that you can usually find in any grocery store are Honeycrisp, Pink Lady's, or Braeburn.
Storing
If you don't finish your apple crisp right out of the skillet after baking it, remove it from the skillet before storing- trust me, I ruined a whole crisp by leaving it in my skillet for too long 🙁 Cast iron skillets are not meant to be storage containers.
Move it into a bowl and cover it with tinfoil or use a Tupperware container, and then store it in the fridge for a few days. You can re-heat the apple crisp in the microwave before eating.
Want to try more skillet recipes?
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Skillet Apple Crisp Recipe
Equipment
Ingredients
Topping:
- 1 cup all-purpose flour
- 1 cup rolled oats , or old fashioned oats
- ½ cup light brown sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter , cold and cubed
Apple Filling:
- 6 apples , I used gala and granny smith
- 3 tbsp light brown sugar
- 1 tsp cinnamon
- 1½ tsp vanilla extract
- pinch of salt
- 2 tbsp unsalted butter , for skillet
Instructions
- Preheat your oven to 350° F.
- Make the topping: In a medium-sized bowl, whisk together your flour, oats, brown sugar, salt, and cinnamon. Add in your chilled cubed butter and using a pastry cutter or two forks, cut the butter into the dry ingredients until you get small pea-sized bits. Your topping should be crumbly, but if you press it together it holds its shape. Put in the fridge until ready to use.
- Make the apple filling: Peel and slice your apples into chunks. You don't have to slice them super thin as you would for an apple pie, but try to have them all be close in size so they cook evenly. Place sliced apples in a large bowl and toss with the brown sugar, cinnamon, vanilla, and salt.
- In your cast iron skillet, melt 2 tbsp of butter over medium heat. Once it's completely melted and coating the bottom of the pan, remove it from the heat and dump the apples in. Spread evenly and then sprinkle the crumb topping all over.
- Place your cast iron skillet on a baking sheet (this helps in case it drips and it's easier to remove) and then bake for 40-50 minutes. If you notice the topping is getting too brown while baking, you can top it with tinfoil.
- Once done, remove from oven and let cool for 10 minutes. Be careful because your skillet will remain hot for a while. Serve with ice cream or whipped cream.
Notes
- You can use a smaller skillet (like a 10 inch), your crisp will just be thicker!
- You can also use a 9x9 pan instead, just spray with non-stick spray or line with parchment paper before baking.
- You don't have to peel the skin off the apples, but I recommend it. If you leave the skin on, it will take the apples a little longer to cook.
- Prep in advance: Peel and cut your apples into a large bowl, then add in ¼ cup of lemon juice and cover with water. Keep this in the fridge until you are ready to make it, and then drain the apples before adding the brown sugar, cinnamon, vanilla, and salt. You can also prep the topping beforehand and keep it in the fridge.
- Storing: If you don't finish your apple crisp right out of the skillet after baking it, remove it from the skillet before storing. I put it in a bowl and cover it with tinfoil or use a Tupperware container. Cast iron skillets are not meant to be storage containers.
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