Apple crisp is an absolute must come fall. Requiring a fraction of the work of apple pie, apple crisp still delivers on autumnal delight: warm, fragrant apples bathed in sweet cinnamon, topped with a crisp, crumbly oat mixture that makes the perfect contrast in each bite. Want to make apple crisp even better? Build it in an oven-safe skillet and you can go straight from sautéing your apples to baking the whole thing in the oven without dirtying an extra pan.
Stovetop-to-Oven Apple Crisp
Unlike summer fruit crisp, whose soft fruit will turn supple in the oven without much help, apples require a head start in softening before heading to the oven. This guarantees the apples will be tender at the same time the topping is golden and crisp. Choose a skillet that can go straight from the stovetop to the oven, such as cast iron, to bake and serve this crisp from. Finish things off with a dollop of ice cream and marvel at how something so delicious could only take one pan to make.
Skillet Apple Crisp
- For the topping:
1 1/2 cups
old-fashioned rolled oats
packed light brown sugar
(6 ounces) unsalted butter, melted and cooled
vanilla extract (optional)
- For the filling:
apples (about 4 large), cored and diced (no need to peel)
packed light brown sugar
freshly squeezed lemon juice
Arrange a rack in the middle of the oven and heat to 350°F.
Make the topping: Place the oats, flour, sugar, and salt in a large bowl and stir until combined. Drizzle the butter and vanilla if using over the oat mixture and stir to combine. The mixture should hold together when pressed; set aside.
Make the filling: Place the sugar and cornstarch in a small bowl and whisk until lump-free; set aside while you cook the apples.
Place an 8-inch ovenproof skillet over medium-high heat and add the apples. Sauté until tender and juicy, about 5 minutes. Add the sugar and cornstarch mixture and stir to coat. Remove from the heat and stir in the lemon juice. Scatter the oat topping evenly over the fruit.
Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden-brown and firm to the touch, 30 to 35 minutes. Cool on a wire rack for at least 15 minutes before serving.
Make ahead: The crisp topping can be made and frozen up to 3 months in advance.
Storage: Cover and refrigerate leftover crisp for up to 3 days. Enjoy cold for breakfast or gently rewarm in a low oven for 20 minutes before serving.