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!
- 3 pounds (5-6 medium) Granny Smith apples, peeled, cored and chopped
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1 stick unsalted butter, finely diced and chilled, plus 2 tablespoons
- 1/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1 cup oats (quick or regular will do)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- In a large bowl, toss the apples with the lemon juice and granulated sugar.
- In 12" cast iron skillet, melt 2 tablespoons of butter.
- Add the apples (minus the liquid) to the skillet. Sprinkle with cinnamon.
- Cook apples over moderate heat, stirring occasionally, until soft (roughly 10 minutes).
- In medium bowl, add the flour, brown sugar, oats, salt, and the 1 stick of diced butter (sprinkle more cinnamon if desired).
- Using gloved hands or a fork, mix and cut the butter into the dry ingredients until the mixture resembles coarse meal.
- Scatter the topping over the apples.
- Bake the crisp at 350 F for 45 to 50 minutes, until the apples are bubbling and the topping is golden.
- Serve warm with vanilla bean ice cream.
Amount Per Serving Calories 188 Total Fat 8g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 3g Cholesterol 20mg Sodium 93mg Carbohydrates 29g Net Carbohydrates 0g Fiber 2g Sugar 21g Sugar Alcohols 0g Protein 1g