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.
Ingredients
Filling
- 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
Instructions
Filling
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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
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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.
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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.