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This cast iron apple crisp is easy to make and tastes amazing. Fall has arrived, and apple season is in full swing, making it the perfect time for a warm dessert on a cool evening.
The filling is made with granny smith apple slices, brown sugar, cinnamon, and nutmeg. It’s topped with a buttery homemade crisp topping.
Soft, spiced apples under a crisp, golden topping make this one of the best ways to enjoy apple season.
Table of Contents
What is apple crisp?
Apple crisp is a dessert made with fresh apples and a crispy topping, typically made from oats.
Many tend to compare this apple crisp to apple pie, but the two are actually quite different. While they may have similar flavor profiles, apple crisp is usually much easier to make than apple pie, and the topping is generally less sweet.
No dough is involved when making this cast iron apple crisp, which, in my book, is a win! Baking it in a cast iron skillet also helps the topping cook up evenly and gives it extra crunch. This recipe is SO much easier to make and quick to whip up to enjoy after dinner.
If you love this cast iron apple crisp, try my canned peach crisp for a sweet summer twist!
Ingredients Needed
- Granny Smith Apples: These are tart and hold a firm texture when baked, which keeps this cast iron apple crisp from turning mushy. Any apple will work, but a firm variety bakes best.
- Brown Sugar: Used in both the filling and the topping, brown sugar gives the crisp a deeper, more caramel-like flavor than white sugar would.
- Quick Oats: These give the topping its signature crisp texture and bake up a little faster than old-fashioned oats.
See recipe card for full information on ingredients and quantities.
How to Make Apple Crisp in a Cast Iron Skillet
- Start by peeling and slicing the apples. I like to slice mine pretty thin, so they cook evenly. Mix the apple slices, brown sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Pour the apple mixture into the cast iron skillet and spread it out evenly.
- In a separate bowl, mix all the dry ingredients needed for the oat topping. Use a fork to work the butter into the dry ingredients.
- Pour over the top of the apples and spread out.
- Bake in a 350-degree oven for 25-30 minutes or until the top is golden brown and the apples are tender.
Expert Tips
- Use a firm apple. Granny smith or another firm variety works best, since softer apples turn to mush when baked.
- Slice the apples thin. This helps them cook evenly so you don’t end up with a crunchy bite in your crisp.
- Use a well-seasoned cast iron skillet. If you don’t have one, an oven-safe baking dish works just as well.
- Use quick oats for the topping. They give the crisp a crispier texture and help save on cooking time.
- Don’t overmix the oat topping. Once the butter is added, mix just until combined or the topping will turn into a paste instead of a crumble.
- Make it gluten-free. Use gluten-free oats in the topping and swap the flour for a gluten-free version.
- Add some crunch. Stir 1/4 cup of chopped walnuts or pecans into the topping mixture for extra texture and bite.
Serving Tips
This apple crisp is best served warm, straight from the skillet, with a scoop of vanilla ice cream and a drizzle of caramel sauce.
A cup of hot cider or tea would also be a lovely addition to this fall dessert.
Storage Instructions
Allow the crisp to cool completely, then cover tightly with plastic wrap and refrigerate for 3-5 days. It can also be frozen for up to 3 months.
This apple crisp also freezes well. Bake it in a disposable pan to make freezing easier, then cover tightly and freeze for up to 3 months. To defrost, let it sit at room temperature for about 1 hour, or thaw it in the refrigerator for 4-5 hours.
Recipe FAQs
While you can technically make apple crisp in a slow cooker, I don’t recommend it. Instead, the apple crisp topping will be more like a porridge than a crispy crumble.
You can use canned apples, but I recommend using fresh apples for this recipe. When you use fresh apples, you have more control over the sweetness and flavor profile. Additionally, canned apples are often softer and can become overly soft with a texture similar to apple sauce when baked.
If you decide to use canned apples, drain them well before adding them to the apple crisp filling.
Yes, but I would make it in a baking dish rather than a cast iron skillet which isn’t good for storing food. Just prepare the recipe as directed and store it in the refrigerator for up to 3 days. When ready to bake, let it come to room temperature before baking as directed.
Want more apple recipes?
- Apple Upside Down Cake With Cake Mix
- No-Bake Caramel Apple Cheesecake
- Cake Mix Apple Cobbler Recipe
- Apple Crumb Cake
- Caramel Apple Turnovers
- Apple Cream Cheese Breakfast Braid
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Apple Crisp in Cast Iron Skillet
Ingredients
Filling
- 4 large apples , {thinly sliced}-I used Granny Smith
- ⅓ cup brown sugar, {packed}
- 2 Tablespoon flour
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Crumble Topping
- ¾ cup brown sugar , {packed}
- ⅔ cup flour
- ⅔ cup oatmeal , {I used quick cook}
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter , {room temperature}
Optional Toppings: Vanilla ice cream and caramel sauce
Instructions
Filling
- In a large bowl combine sliced apples, brown sugar, flour, cinnamon, nutmeg and salt. Stir to coat apples and pour into a greased 10″ cast iron skillet.
Oatmeal Crumble
- In a medium bowl combine brown sugar, flour, oatmeal, cinnamon and salt. Stir until ingredients are incorporated. Add room temperature butter to ingredients and using a fork, work the butter into the dry ingredients being sure to not over mix or you will end up with a paste. Pour over the top of the apples and spread out.
- Bake in a preheated 350 degree oven for 25-30 minutes or until the top is golden brown and the apples are tender. Serve warm with vanilla ice cream and caramel topping {if desired}. Store covered at room temperature for up to 3 days.
Notes
- To freeze crisp: Bake in a disposable pan and cover well. Freeze for up to 3 months. Defrost at room temperature for 1 hour or in the fridge for 4-5 hours.
- For added crunch, add a 1/4 cup of chopped pecans to the crumble mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
