After the quintessential fall activity of apple picking, what do you do with all those apples? This cast-iron skillet apple crisp is the perfect dessert to make. There are so many reasons to love this recipe. Some traditional apple crisps can be on the dry side, but cooking these apples in a cinnamon sauce prior to baking makes them so moist and delicious. I love using a cast-iron skillet for this dessert because it really adds that extra fall, charming feel. No skillet? No problem. You can always cook the apples on the stovetop and transfer to a baking dish.
Didn't have time to visit the local apple orchard? (Same, girl, same). Just hit up your local farmer's market. Apples are usually in abundance this time of year. Serve it a la mode, or just eat it straight from the skillet!
- 6 apples
- 3 Tbs butter
- 1/3 C packed brown sugar
- 2 tsp ground cinnamon
- 1/8 tsp salt
- 1 1/4 C old fashioned oats
- 2 Tbs flour
- 5 Tbs butter cut into Tbs
- 1/3 C brown sugar
- 1/8 tsp salt
- Sprinkle of ground cinnamon
- Preheat oven to 350 F.
- Wash, peel and core apples. Then cut into bite size pieces and place in a large mixing bowl.
- Place 10 in cast iron skillet over medium-low heat on the stove and melt the butter for the filling.
- Once the butter is melted whisk in the brown sugar, cinnamon and salt.
- Pour that mixture in the bowl with the apples and mix until well coated.
- Pour the apples into the skillet and turn the heat up to medium. Continuously stir while cooking about 5 minutes or until apples begin to soften. Remove the pan from heat.
- Except the cinnamon, mix all topping ingredients in a medium sized mixing bowl. Combine with a pastry cutter, or even your hands.
- Evenly spread the topping mixture over the apples in the skillet.
- Sprinkle cinnamon on top.
- Bake for 35 minutes.