A cozy and delicious skillet apple crisp is perfect for apple season! With a tender apple filling and buttery oatmeal brown sugar crumble topping, you’ll love this easy apple crisp recipe baked in a cast iron skillet.
- 1 cup (84 g) rolled oats
- 1/2 cup (70 g) all-purpose flour
- 1/2 cup (100 g) dark brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (112 g) cold unsalted butter, cubed
- 2/3 cup (133 g) granulated sugar
- 3 Tbsp (24 g) arrowroot starch or cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 7 cups (840 g) peeled and diced apples
- 1/2 tsp pure almond extract
- Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F. Lightly grease a seasoned 10-inch cast iron skillet.
- Make crumble topping: Combine oats, flour, dark brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender until well combined and large crumbs form. Chill in the freezer until ready to use.
- Make apple filling: Whisk together sugar, arrowroot starch, cinnamon, and salt in a large bowl. Add sliced apples and almond extract. Toss gently to combine. Spoon apple filling into prepared skillet and sprinkle evenly with crumble topping.
- Bake crisp: Place baking dish on preheated baking sheet and bake for 55 to 60 minutes, until golden brown and filling is bubbling. Cool crisp on a wire rack for at least 30 minutes before serving (cooling for 1 hour is best).
- Store leftover crisp tightly covered (or in an airtight container) in the refrigerator up to 2 days. Reheat in a warm oven (350°F) for 15 to 20 minutes, until heated through.
Skillet: Bake this crisp in a 9 or 10-inch skillet. For ease, you can also use a 9 or 10-inch ceramic baking dish.
Make ahead: Crisp topping can be made 1-2 days in advance and stored tightly covered in the refrigerator until ready to use. The apple filling can be made 1 day ahead and stored overnight in the refrigerator in a glass bowl. If you’d like to assemble the entire crisp ahead of time, I recommend using a ceramic baking dish (as cast iron may rust in the refrigerator).
Gluten free apple crisp: Make a gluten-free version of this apple crisp by substituting gluten-free oats and gluten-free flour in the topping.
Apples: You’ll need about 6 large apples for the filling. I used SnapDragon apples (related to Honeycrisp) and Granny Smith. Pink Lady and Braeburn apples are also great baking apples.
Flavor variations: Flavor the apple filling with 1/2 teaspoon pure almond extract, 1 teaspoon vanilla extract, or up to 2 tablespoons of amaretto (Italian liqueur), bourbon, or dark rum.
Keywords: Apple Crisp Recipe, Skillet Apple Crisp