Old-fashioned oats and glazed walnuts combine in the crispy, crumbly topping of this scaled down and incredibly delicious Cast Iron Skillet Apple Crisp recipe making it unlike anything you’ve had before.
With apple season’s arrival, you can fully expect my kitchen to be filled with the delicious aroma of simmering apples when you walk through the door. If I’m not baking this incredible Apple Cinnamon Swirl Bread, then I’m likely whipping together this Dutch Apple Pie for someone sweet. It has the most delicious oatmeal streusel topping and is similar to the topping in this Cast Iron Skillet Apple Crisp recipe.
I’ve scaled down this recipe to use my adorable 8-inch cast iron skillet recently purchased for my new book coming out later this year, but have included some tips should you have the traditional size cast iron or wish to serve more of a crowd than my 4 servings will allow.
WHAT IF I DON’T HAVE AN 8-INCH SKILLET? Now would be the perfect time to get one as you’ll need it once my baking book comes out (Ha!), but a 9 or 10-inch will work just as well. You’ll get less crisp to apple filling, however, and will need to decrease the baking time by about 5 minutes as to not over-crisp.
WHAT APPLES SHOULD I USE? For crisps, I prefer Granny Smith or Honeycrisp but will often combine the two as the sweetness in the Honeycrisp pairs nicely with the tartness of the Granny Smith. I also like them because they’ll keep a bit of their crisp texture when baked. Golden Delicious is also a popular choice in crisps as well, though the flesh will not hold up as firmly as the others. You can find a chart with descriptions of every apple known to mankind on the PickYourOwn website.
HOW DO I STORE LEFTOVERS? You have leftovers?! Should you have leftovers, tightly cover with plastic wrap and keep in the refrigerator.
HOW DO I HEAT LEFTOVERS? I like to reheat in the same skillet and place it back into a preheated (350 degree) oven until heated through, about 30 minutes. You can also just scoop out an individual portion into a microwave safe dish and heat it quickly that way, too. You’ll lose a bit of the crisp topping texture but it’s just as delicious the next day.
IS ICE CREAM OPTIONAL? Ok, that’s not really a question that anyone asks but no, ice cream is not optional. A scoop of Vanilla Bean ice cream melting into a piping hot bowl of Apple Crisp is negotiable in my opinion. Really send your tastebuds into overdrive with a drizzle of caramel sauce.
- Crumb Topping:
- 3/4 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/3 cup old-fashioned oats
- 1/3 cup glazed walnuts, chopped
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- Apple Filling:
- 2 tablespoons unsalted butter
- 4 apples, peeled and sliced or cut into 1/2 inch cubes (I do a combination of both)
- pinch of salt
- 2 tablespoons brown sugar
- 2 tablespoon cornstarch
- 1 tablespoon vanilla
- juice of 1/2 lemon
Preheat oven to 350 degrees.
Make the crumb topping: In a medium bowl, mix the flour, brown sugar, oats, walnuts, cinnamon, nutmeg and salt. Using a pastry cutter a fork, cut the butter into the flour until there are only small pieces remaining and evenly distributed. Set aside.
Make the apple filling: In an 8 inch cast iron skillet, melt the butter over medium heat. Add the apples and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon.
Remove from heat and cover the apple filling with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and bubbly; about another 20-30 minutes.
Serve with a scoop of ice cream and garnish with mint, if desired.
Other recipes made with apples you might enjoy this Fall: