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+ servings

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.