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.
Servings: 6 Servings
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
- Preheat the oven to 350 F.
- Add cut up, peeled and cored apple slices to a large mixing bowl and set aside.
- 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.
- In a medium mixing bowl, add all the toppings EXCEPT the ground cinnamon. 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.
- 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!
- If you don’t have a cast iron skillet you can use a 9x9 metal pan to bake the crisp.
- Store cooked apple crisp in the fridge covered in plastic wrap. I usually remove it from the skillet to make it easier to store.
- 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.