Skillet Apple Crisp
Apple crisp is an absolute must as the leaves start to turn - it just screams fall! Easy enough for a weeknight, this classic dessert combines fragrant cinnamon and nutmeg infused apples with a crisp, crumbly oat mixture that gives you the ideal crunch in every bite!
Servings: 2 mini crisps
Ingredients
For the apple filling:
- 3 granny smith or gala apples cored and thinly sliced
- 1 tablespoon unsalted butter
- pinch of sea salt
- 2 tablespoons brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
For the topping:
- ¾ cup rolled oats
- ⅓ cup all-purpose flour
- ½ cup brown sugar firmly packed
- ¼ teaspoon sea salt
- 5 tablespoons cold butter cut into cubes
- ½ cup regular or candied pecans chopped
- ½ cup of vanilla gelato or ice cream
- caramel sauce
Instructions
- Preheat the oven. Heat oven to 375°F.
- Sauté the apples. Melt the butter in a large sauteé pan. Add the apples and cook for 5 minutes until the apples begin to soften.
- Make the filling. Remove from heat and add the lemon juice, flour, cinnamon, nutmeg and vanilla. Stir until the apples are well coated. Divide the apples between two mini (6-inch) cast iron skillets.
- Make the topping. Combine the oats, flour, brown sugar and sea salt in a large mixing bowl. Stir to combine. Add the butter and use a pastry cutter or a fork to mix everything together until a coarse meal forms. Stir in the pecans. Divide the topping between the two skillets.
- Bake. Bake for 30 minutes or until the topping is golden brown.
- Cool. Remove from oven and let cool for about 10 minutes. Top with gelato and caramel sauce before serving.
Notes
If you don't have mini skillets or prefer to make this a one-pan recipe cook the apples in a 9-10 inch cast iron or other oven-safe skillet and bake the crisp in the same skillet.