Skillet Apple Crisp
Caramelized apples, warm spices and a crispy oat topping makes this skillet apple crisp a crowd favorite.
I made this delicious skillet apple crisp in honor of my dad’s birthday and I’d like to think he would have loved it. This is the third year since he passed away and we all sure miss him dearly! Each year I make one of his favorite meals to honor him on his birthday, whether it’s chipped beef on toast, king crab legs, and/or prime rib. This year, I decided to make him a dessert, and since he loved apple desserts, I made this America’s Test Kitchen recipe for a skillet apple crisp. It was a fun recipe to make and a nice way to spend the day reminiscing and thinking about my dad. This tasty skillet apple crisp was a big hit with my whole family, especially my daughter.
Skillet Apple Crisp
Oat Topping:
- 3/4 cup old-fashioned rolled outs (you can use also quick cooking oats)
- 3/4 cup flour
- 3/4 cup pecans, chopped fine
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp table salt
- 8 tbsp, unsalted butter, melted
Apple Filling:
- 3 lbs honeycrisp or golden delicious apples, peeled, cored, halved, and cut into 1/2-inch-thick pieces (6-7 apples)
- 1/4 cup white sugar
- 1/2 tsp ground cinnamon
- 1 cup apple cider
- 2 tsp fresh lemon juice
- 2 tbsp unsalted butter
How to Make a Skillet Apple Crisp
Preheat the oven to 450 degrees. Line a baking sheet with foil.
Make the oat topping by combining the oats, flour, pecans, brown sugar, white sugar, cinnamon, and salt together in a bowl; mix well. Drizzle in the melted butter and mix until the mixture is thoroughly moistened and crumbly.; set aside until needed.
Toss the apples, sugar, and cinnamon together in a bowl until evenly coated; set aside until needed. Side Note: ATK says not to use Granny Smith apples for this recipe.
Cook the apple cider in a 12-inch cast iron skillet over medium-high heat for 5-7 minutes, until reduced to 1/2 cup. Transfer the reduced apple cider into a bowl and stir in the lemon juice; set aside until needed.
Cook the apples by heating the butter in the now empty 12-inch cast iron skillet over medium-high heat. Add the apples and cook, stirring occasionally, for 12-14 minutes, until softened a bit, Side Note: Do not fully cook the apples, they will finish cooking in the oven.
Place the cast iron skillet on the prepared baking sheet.
Pour the reduced apple cider on the apples and stir to evenly coat them.
Sprinkle clumps of the oat topping evenly over the apples.
Bake the apple crisp in the oven for 15-20 minutes, or until golden brown.
Set the cast iron skillet on a wire rack to cool for 15 minutes before serving with ice cream, whipped cream, or as is. Enjoy.
Equipment
- 12-inch Cast Iron Skillet
Ingredients
Oat Topping:
- ¾ cup old-fashioned rolled outs you can also use quick cooking oats
- ¾ cup flour
- ¾ cup pecans chopped fine
- ½ cup light brown sugar
- ¼ cup white sugar
- ½ tsp ground cinnamon
- ½ tsp table salt
- 8 tbsp unsalted butter, melted
Apple Filling:
- 3 lbs honeycrisp or golden delicious apples peeled, cored, halved, and cut into 1/2-inch-thick pieces (6-7 apples) (ATK says not to use Granny Smith apples for this recipe)
- ¼ cup white sugar
- ½ tsp ground cinnamon
- 1 cup apple cider
- 2 tsp fresh lemon juice
- 2 tbsp unsalted butter
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with foil.
- Make the oat topping by combining the oats, flour, pecans, brown sugar, white sugar, cinnamon, and salt together in a bowl; mix well. Drizzle in the melted butter and mix until the mixture is thoroughly moistened and crumbly; set aside until needed.
- Toss the apples, sugar, and cinnamon together in a bowl until evenly coated; set aside until needed. Side Note: ATK says not to use Granny Smith apples for this recipe.
- Cook the apple cider in a 12-inch cast iron skillet over medium-high heat for 5-7 minutes, until reduced to 1/2 cup. Transfer the reduced apple cider into a bowl and stir in the lemon juice; set aside until needed.
- Cook the apples by heating the butter in the now empty 12-inch cast iron skillet over medium-high heat. Add the apples and cook, stirring occasionally, for 12-14 minutes, until softened a bit. Side Note: Do not fully cook the apples, they will finish cooking in the oven.
- Place the cast iron skillet on the prepared baking sheet.
- Pour the reduced apple cider on the apples and stir to evenly coat them.
- Sprinkle clumps of the oat topping evenly over the apples.
- Bake the apple crisp in the oven for 15-20 minutes, or until golden brown.
- Set the cast iron skillet on a wire rack to cool for 15 minutes before serving with ice cream, whipped cream, or as is. Enjoy.
A perfect fall dessert!
What a neat way to remember your dad. The crisp looks delicious and makes me want one. I’ll pass this on to the family baker.