Go Back
+ servings
Skillet Apple Crisp Recipe

Skillet Apple Crisp

Skillet apple crisp is so quick and simple you can have it any night of the week. Dessert that’s cozy and warm, and just SO dang good.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 hours 5 minutes
Total Time: 5 hours 20 minutes
Servings: 6
Calories: 451kcal

Ingredients

For the Filling:

  • 4 Granny Smith apples peeled, cored, and cut into ½-inch pieces
  • ½- teaspoon vanilla extract
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • 2 tablespoons sun-maid golden raisins
  • 1- tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1- teaspoon apple pie spice
  • ¼ cup golden raisins
  • 4 tablespoons unsalted butter

For the crisp topping:

  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼- cup light brown sugar
  • ½- cup old-fashioned rolled oats
  • ½ teaspoon baking soda
  • ½- teaspoon sea salt
  • 4 tablespoons unsalted butter diced, at room temperature

Instructions

  • Preheat the oven to 375°F.
  • Peel and slice the apples and then place them in a large bowl. Add the vanilla extract, brown sugar, granulated sugar cornstarch, lemon juice, apple pie spice, and golden raisins to the apples. Mix well until coated and set to the side.
  • Place four tablespoons of unsalted butter in a 9-inch cast-iron skillet, heat on medium heat, melt butter then add in apple mixture. Cook the apples for 5 minutes until they begin to soften.
  • While the apples cook on the stovetop you’ll want to make the topping. In the same bowl the apples were mixed in, stir together the flour, granulated sugar, brown sugar, oats, baking soda, and salt. Add the butter and use your hands or the tines of a fork to mix the butter into the flour mixture. You want to make sure there are no pieces of butter left larger than small peas. Sprinkle the flour mixture evenly over the cooked apple mixture.
  • Bake for 30 minutes, until the apple filling is bubbling and the topping is golden brown. Divide apple crisp evening and serve warm with vanilla ice cream.

Nutrition

Calories: 451kcal | Carbohydrates: 79g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 298mg | Potassium: 273mg | Fiber: 4g | Sugar: 63g | Vitamin A: 532IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!