This skillet apple crisp a la mode is a decadent combination of cinnamon apples partially cooked in a cast-iron skillet, topped with a sweet & buttery oatmeal crust, and served with vanilla bean ice cream.
Even though prepping apples is one of my least favorite tasks, this dessert is worth every minute of peeling, coring, slicing, and dicing required! It is SO delicious! It is the perfect rustic fruit dessert any time of year, but especially when apples are in season.
I’ve made this skillet apple crisp a la mode for years and years; my entire family loves it. It is always a hit with guests as well. The only “must” for this dessert is that it be served a la mode. The ice cream just complements the dish perfectly and takes it over the top.
Apples: For this recipe, I use 5-6 tart, firm Granny Smith apples because the tart perfectly offsets the sweet of the dessert. I’ve also used a combination of Granny Smith and honey crisp or gala, and that worked well also.
Apple prep can be a bit of a pain, but there are some tools that make it easier. I’ve had the big Kahuna apple/peeler/corer/slicer shown below but don’t have one currently. I just use the separate peeler & corer.
I like serving this to guests already in bowls with dollops of vanilla bean ice cream (Bryers or Blue Bell). It is so much prettier this way than letting guests spoon directly from the skillet LOL. The tools you might need are below.
Make ahead: Some of the prep work can be done ahead of time. The apples can be prepped and tossed in lemon or pineapple juice a few hours ahead. The crumble can be made several days ahead and kept in the fridge until needed.
This skillet apple crisp actually keeps and reheats well for several days. It rarely lasts that long at my house, though.
Served with a scoop of vanilla bean ice cream, this crisp is as delicious as it gets. If you try it, I’d love to hear your thoughts in the comments below. As always, thanks so much for stopping by. Be blessed, and stay savvy!