Skillet Apple Crisp

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 293kcal

Author Kelly Hamilton

Cost $5

Equipment

Ingredients

Topping:

1 cup all-purpose flour , spooned and leveled
1 cup rolled oats , or old fashioned oats
½ cup light brown sugar
½ teaspoon salt
1 teaspoon cinnamon
½ cup unsalted butter , cold and cubed

Apple Filling:

6 apples , peeled and sliced
3 tablespoon light brown sugar
1 teaspoon cinnamon
1½ teaspoon vanilla extract
pinch of salt
2 tablespoon 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: Place evenly sliced apples in a large bowl and toss with the brown sugar, cinnamon, vanilla, and salt.
In your cast iron skillet, melt 2 tablespoon 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.

Nutrition