I come from an apple crisp family. My grandmother has baked apple crisp with Fuji and Pippin apples from her trees for decades, and I remember my mom baking pans of apple crisp every fall. These wise women have taught me the unspoken yet implied rules of apple crisp: never skimp on the topping, serve with steaming coffee and vanilla bean ice cream, and enjoy any leftover crisp for breakfast the next day.

Skillet Amaretto Apple Crisp

Although I’m adding my own twist with Honeycrisp apples and a nice splash of Amaretto, the heart of apple crisp is always the same – an effortless dessert that brings everyone to the table, expectant and ready to dig in. When the skillet emerges from the oven with sweet and tender Amaretto-spiked apples topped with a lid of crisp golden topping, it’s easy to see why apple crisp is a welcome classic.

Skillet Amaretto Apple Crisp

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Skillet Amaretto Apple Crisp

  • Yield: 10 servings

Ingredients

Topping

  • 1 cup rolled oats
  • 3/4 cup flour
  • 1/2 cup light brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 Tbsp Amaretto
  • 1/2 cup cold unsalted butter, cubed

Filling

  • 1/2 cup sugar
  • 3 Tbsp arrowroot starch
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 7 cups peeled and diced Honeycrisp apples
  • 3 Tbsp amaretto

Instructions

  1. Preheat oven to 350Β°F place a baking sheet in the center of the oven. Grease a seasoned 10-inch cast iron skillet (or 2 quart baking dish). For the crumble topping, whisk together oats, flour, brown sugar, cinnamon, and salt in a medium bowl; mix in amaretto. Cut in butter with a pastry blender or fork until large crumbs form. Keep chilled while preparing filling.
  2. For the filling, whisk together sugar, arrowroot starch, salt, and cinnamon in a large bowl. Add apples and amaretto and toss to combine. Spoon filling into skillet and top with chilled crumble. Place skillet on preheated baking sheet and bake for 1 hour, until filling is bubbling and topping is golden brown. Let cool on a wire rack for 30 minutes before serving.

Notes

Arrowroot starch is a natural thickener and creates a smooth, shiny sauce. Available online or in the natural foods section.


Nutrition

  • Calories: 270
  • Carbohydrates: 45

25 comments

  1. Classic. I can’t imagine how divine it must smell with the amaretto. Great extra kick. I might try put some crumbled amaretti in the topping as well. Thank you for the idea!

  2. Okay. You had me at Amaretto soaked Honeycrisp apples!! But toped with crispy, crumbly oat, cinnamon, brown sugar deliciousness? Fo-get-about-it! Forget the fork, hand me the entire thing! Face plant city! Pinned! Cheers and thanks for sharing the YUM!

  3. I love the unspoken but implied rules Laura, so fun for you to be passing these on to the world! Whenever I eat out, if there is an apple dessert on the menu, it’s alway my choice. I would pick this dessert over anything chocolate or pumpkin or…

  4. Divine, Laura! Honeycrisp apples are my absolute favorite. They taste like “apple cider” apples to me, LOL! Loving that creative splash of Amaretto for a delightful twist on this classic dessert. Cannot wait to try! Thanks for sharing! πŸ™‚

  5. I bet your grandmothers apple crisp was amazing! How fun that you got to enjoy grandmas baked goods! My grandmas are not really bakers…kind always wished they where though!!

    Love this crisp, it sounds awesome!

  6. Skillet desserts are always a special treat. This crisp looks delicious, love the addition of Amaretto!! Vanilla bean ice cream…wise women, indeed. πŸ™‚

  7. I am making this NOW. But I’m making it for tomorrow and I’m wondering whether to bake it today or prepare it now and bake it tomorrow. Any suggestions?

    1. Hi Lara! I recommend making the topping ahead and chilling overnight. You can also toss together the sugar, arrowroot starch, salt, and cinnamon together today, and then add your apples and amaretto tomorrow just before baking. If you do want to mix the apples together today, then just add the topping right before baking. Hope that helps!

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