Recipe: Skillet Apple Crisp

Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
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updated Mar 30, 2020
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Credit: Joe Lingeman
Learn how (and why) you should bake your next apple crisp in a skillet.

Serves6

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(Image credit: Joe Lingeman)

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.

(Image credit: Joe Lingeman)

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.

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Skillet Apple Crisp

Learn how (and why) you should bake your next apple crisp in a skillet.

Serves 6

Nutritional Info

Ingredients

For the topping:

  • 1 1/2 cups

    old-fashioned rolled oats

  • 1 cup

    all-purpose flour

  • 1/2 cup

    packed light brown sugar

  • 1/2 teaspoon

    salt

  • 12 tablespoons

    (6 ounces) unsalted butter, melted and cooled

  • 1 teaspoon

    vanilla extract (optional)

For the filling:

  • 2 pounds

    apples (about 4 large), cored and diced (no need to peel)

  • 1/2 cup

    packed light brown sugar

  • 2 tablespoons

    cornstarch

  • 1 tablespoon

    freshly squeezed lemon juice

Instructions

  1. Arrange a rack in the middle of the oven and heat to 350°F.

  2. 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.

  3. Make the filling: Place the sugar and cornstarch in a small bowl and whisk until lump-free; set aside while you cook the apples.

  4. 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.

  5. 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.

Recipe Notes

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.

Filed in:
autumn
Baking
children
Dessert
easy
Make Ahead