Skillet Apple Crisp
By Meghan Splawn, Recipes FROM THE KITCHEN
Apple crisp is an absolute must come fall. Requiring a fraction of the work of apple pie, apple crisp still delivers on autumnal delight: warm, fragrant apples bathed in sweet cinnamon, topped with a crisp, crumbly oat mixture that makes the perfect contrast in each bite. Want to make apple crisp even better? Build it in an oven-safe skillet and you can go straight from sautéing your apples to baking the whole thing in the oven without dirtying an extra pan.
Stovetop-to-Oven Apple Crisp
Unlike summer fruit crisp, whose soft fruit will turn supple in the oven without much help, apples require a head start in softening before heading to the oven. This guarantees the apples will be tender at the same time the topping is golden and crisp. Choose a skillet that can go straight from the stovetop to the oven, such as cast iron, to bake and serve this crisp from. Finish things off with a dollop of ice cream and marvel at how something so delicious could only take one pan to make
INGREDIENTS – SERVES 6
For the topping
- 1 1/2 cups old-fashioned rolled oats
- 1 cup
- all-purpose flour
- 1/2 cup
- packed light brown sugar
- 1/2 teaspoon
- salt
- 12 tablespoons
- (6 ounces) unsalted butter, melted and cooled
- 1 teaspoon
- vanilla extract (optional)
For the filling:
- 2 pounds
- apples (about 4 large), cored and diced (no need to peel)
- 1/2 cup
- packed light brown sugar
- 2 tablespoons
- cornstarch
- 1 tablespoon
- freshly squeezed lemon juice
For the filling:
- 2 pounds
- apples (about 4 large), cored and diced (no need to peel)
- 1/2 cup
- packed light brown sugar
- 2 tablespoons
- cornstarch
- 1 tablespoon
- freshly squeezed lemon juice
RECIPE NOTES
Make ahead: The crisp topping can be made and frozen up to 3 months in advance.
Storage: Cover and refrigerate leftover crisp for up to 3 days. Enjoy cold for breakfast or gently rewarm in a low oven for 20 minutes before serving.
