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–+ servings
Baked apple crisp in a cast iron skillet with a red and white napkin
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5 from 1 vote

Cast Iron Skillet Apple Crisp

This easy apple crisp is made in the cast iron skillet with oatmeal as the topper. This is a perfect fall dessert to use up extra apples. Cast Iron Apple Crisp is a simple yet delicious old fashioned dessert. Perfect topped with ice cream or whipped cream for a crowd.
Prep Time10 minutes
Cook Time40 minutes
Resting Time30 minutes
Total Time1 hour 20 minutes
Servings: 6 Servings
Author: Samantha

Ingredients

Filling

  • 6 medium apples peeled, cored and cut into small pieces
  • 3 tablespoons unsalted butter
  • ⅓ cup brown sugar
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon Diamond Crystal kosher salt

Topping

  • 1 ¼ cup old fashioned oats
  • 2 tablespoons all purpose flour
  • 5 tablespoons cold unsalted butter cut into 5 pieces
  • ⅓ cup brown sugar
  • ⅛ teaspoon Diamond Crystal kosher salt
  • Sprinkle of ground cinnamon

Instructions

Prepping the Apples

  • Preheat the oven to 350F.
  • Add cut up, peeled and cored apple slices to a large mixing bowl and set aside.

Make the Filling

  • Preheat a 10 inch cast iron skillet over medium low heat and melt the butter for the filling.
  • Once the butter is melted, whisk in brown sugar, cinnamon and salt.
  • Pour the butter mixture over the apples in the mixing bowl and toss until the apples are well coated.
  • Add the apples and butter mixture back into the skillet and turn the heat up to medium. Stir occasionally while it cooks for 5 minutes, until the apples begin to soften. Remove the pan from the heat, but keep the apple mixture in it.
  • After the apples are partially cooked, cut the 5 tablespoons of butter into 5 separate pieces.

Make the Topping

  • Add all the toppings EXCEPT the ground cinnamon into a medium mixing bowl. Combine ingredients using either your hands or a pastry cutter. It is okay to have small lumps of butter throughout the mixture.
  • Top the apples in the skillet with the topping evenly and sprinkle on the cinnamon. Place in the oven.

Bake

  • Cook for 35-40 minutes, until the apples are tender, slightly bubbling and the topping is crunchy.
  • Allow to rest and cool at room temperature for about 30 minutes before serving.

Notes

  • Use any of the following apples: cortland, empire, honey crisp, braeburn, mutsu, pink lady and granny smith apples. AVOID RED DELICIOUS.
  • You can use light or dark brown sugar for this recipe.
  • 6 medium apples should be enough but if you’re using small apples you may want more. The amount of apples depends on the size of the apples. Just don’t over fill the pan!
  • Reheat the entire apple crisp in the oven at 350F until warmed through or microwave individual portions.
  • This recipe was tested with Diamond Crystal Kosher salt, if you’re using a different brand, use less to taste.
Accommodations
  • Use a pie pan or small square cake pan if you don't have a cast iron pan or a cast iron pan is too heavy for you to lift. 
  • Use an apple peeler to reduce the amount of time
  • Use frozen apples if apples aren't in season or you don't want to peel and core them. 
  • Bake in a disposable pan to reduce dishes. 
  • Slice apples in food processor, the apples will be smaller but still work. 
  • Bake in a pan thats lighter than cast iron.
  • Built in time to rest/sit down:
    • Anytime while cutting/peeling the apples, it's okay if they turn a little brown.
    • Anytime while mixing the topping. If it's going to be a long time, put the butter back in the fridge.
    • While the apple crisp is baking.