The second school starts I can’t help but think about all things fall.  I know that the weather is still in the 80’s but pumpkin and apples are on my mind!!  There are so many things to love about fall.  The cooler weather {hello sweaters}, falling leaves and the excitement of impending holidays on the horizon, to name a few.  Cooking in the fall is one of my favorites because there are so many big and iconic flavors that you don’t see much of the rest of the year.   This Apple Crisp Skillet is baked in a cast iron skillet with hints of cinnamon and nutmeg…fall in every bite.

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Our apple tree is just now producing fruit after a brutal pruning a few years ago.  So I used Granny Smith apples from the grocery store but any apple that would hold up to baking would work perfectly.  My love of brown sugar is obvious in this recipe, I am a sucker for the nutty flavor it gives any dish.  Baking it in a cast iron skillet…it makes my heart happy.  I have been looking for excuses to use the one my parents gave me {see how to season your skillet here} for months now!

Here are some other great skillet recipe options Shepard’s Pie Skillet, Beef Ramen Skillet, and Meatball & Mozzarella Skillet.

To keep the recipe quick, I like to keep the apples in very thin slices.  The instant gratification part of me is always wanting the end product…right now!

Although apples really are the star of the dish, the crumble isn’t far behind.  Using quick cooking oats is another time saving trick.  Also, make sure to not over mix it after you add the butter or you will end up with a paste and not a crumble.

I baked mine for 30 minutes and it was perfectly cooked, golden brown and delicious.

I will admit that there might be an equal amount of apples to crumble topping and I am NOT sorry about that!

My favorite way to serve it is warm, with vanilla ice cream and caramel sauce.  It is fall on a plate and I hope you enjoy it as much as I did.

Apple Crisp Skillet

Sweet apples covered in a brown sugar oatmeal crumble and baked to perfection in a cast iron skillet.  It is fall in a pan.

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4



  • 4 large apples {thinly sliced}-I used Granny Smith
  • 1/3 cup brown sugar {packed}
  • 2 tbsp flour
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

Crumble Topping

  • 3/4 cup brown sugar {packed}
  • 2/3 cup flour
  • 2/3 cup oatmeal {I used quick cook}
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter {room temperature}

Optional Toppings: Vanilla ice cream and caramel sauce



    1. 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

    1. 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.

    2. 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.

    Recipe 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.