This skillet apple crisp is comprised of tart, sweet, cinnamon apples cooked in a cast-iron skillet and topped with a buttery, crumbly, sugary oatmeal crust. Simple ingredients~extraordinary taste!
Even though prepping apples is one of my least favorite tasks, this dessert is worth every minute of peeling, coring, slicing, and dicing required!
I made this for the first time last week, and it was a huge hit. One of my daughters told me that she much preferred this apple crisp to any apple pie that she’d ever eaten, and I agree.
For this recipe, I used a 3-pound bag of apples. Tart, firm Granny Smith apples work beautifully in this recipe, holding up well during cooking and perfectly offsetting the sweetness of the crust.
Here are a few tips to quicker, easier apple prep. 1) Use a vegetable peeler. This is much easier than using a paring knife, which often cuts away too much apple. 2) Use an apple corer & divider. This cuts apples into small sections that can then be sliced thinly and halved. 3) Toss apples in acidic fruit juice (pineapple, apple, orange) immediately after slicing. This prevents the apples from turning brown, which they do soon after peeling.
This crisp is a slight adaptation of this recipe from Food & Wine. I sprinkled the apples with Penzey’s cinnamon sugar, which gave them a sweet, cinnamon flavor. I increased the oatmeal slightly, and omitted the cardamom. Most importantly, I baked the crisp in a cast iron skillet.
I am a huge fan of cast iron and use it for all crisps, cobblers, and crumbles. Cast iron provides the perfect sear for these type desserts and adds a rustic element that just can’t be had with other bakeware. My favorite cast iron skillet is this 12″ Lodge. It is my go-to pan for Jalapeño Pimento Cheese Cornbread, Skillet Blackberry Cobbler, Skillet Blackberry Crumble, and a host of other family favorites.