Ree Drummond Skillet Apple Crisp. This tasty dessert is a great way to use up extra apples, and it takes so little time to make! Make it the night before and reheat the next day! Ree Drummond – If you haven’t heard of her I could be wrong. For those that don’t watch cooking shows on Food Network, she is the Pioneer Woman. Pioneer Woman brings together tender fruits, spices and flaky layers in perfect harmony with each other to create a perfect crust-to-apple ratio for a delicious apple crisp.
Skillet Apple Crisp
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 4 to 6 servings
Ingredient
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Crumb Topping:
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter
Apple Filling:
2 tablespoons unsalted butter
5 Granny Smith apples, peeled and sliced
Pinch of kosher salt
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon vanilla
Juice of 1/2 lemon
Vanilla ice cream, for serving Add to Shopping List
Directions
Special equipment:
an 8-inch cast-iron skillet
- Preheat the oven to 350 degrees F.
- For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside.
- For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice.
- Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes.
- Serve with vanilla ice cream.
Skillet Caramel Apple Crisp
- SERVES: 5
- PREP TIME: 15 min
- COOK TIME: 45 min
- CALORIES: 555
wearing a sweater? It’s more like skillet caramel apple crisp weather, in our opinion. Crispy and caramel-y (obviously), and baked just long enough to preserve some of the bite of the apples.
Apple of Our Eye
There’s something unmistakably electrifying about fall. The colorful cascade of changing leaves, the autumnal bounty of our local farmer’s markets, and our undeniable craving for fresh-from-the-oven, fruit-filled desserts. Enter this easy caramel apple crisp recipe! Baked in a skillet, it’s caramel-y (of course) and crispy, and baked just long enough for the apples to keep some of their bite.
The Best Apple Crisp Topping
Just a quick note on apple crisp: always judge a crisp by its topping rather than its cover. We keep our apple crisp recipe delectably straightforward; the crisp topping is made of flour, butter, and brown sugar that has been spiced with cinnamon. It tastes much like a snickerdoodle cookie crossed with a caramel-dipped shortbread cookie; in other words, it is quite wonderful. It’s like biting into a sweet slice of holiday nostalgia, so we decided to make our apple crisp without oats since it reminds us of the crumble topping our grandmother used on her apple pie every Thanksgiving.
How to Make Apple Crisp
“Can we helppppp?” Yes, yes you can. Our easy apple crisp recipe is so simple that it’s a great one to get the kids involved in. Free labor? Check. Here’s how to make our skillet caramel apple crisp:
- Sliced, peeled apples are combined with cinnamon and brown sugar. Make it into a game and test the kids’ ability to recognize cinnamon solely by smell.
- Apples should be layered in a cast iron pan with butter; by adding pats of butter beforehand, the brown sugar will bake into a delicious caramel sauce. Both the way it tastes and how it feels are magical.
- Children can assist in weighing out and preparing the crisp topping, crumbling it on top of the apples, and baking the entire lovely dish.
Recipe: Skillet Apple Crisp
For the Skills section of Kitchn, Meghan served as the Food Editor. She is an expert at using natural light, cooking for her family, and baking for everyday use. Meghan views eating with an emphasis on time and money management as well as enjoyment. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown’s culinary team. She co-hosts a weekly podcast about food and family called Didn’t I Just Feed You.
Apple crisp is a must-have during the autumn. Apple crisp still delivers on the autumnal delight of warm, aromatic apples soaked in sweet cinnamon, topped with a crunchy, crumbly oat combination that creates the ideal contrast in each bite but requiring a fraction of the effort of apple pie. Would you like to improve apple crisp? If you prepare it in an oven-safe skillet, you can bake the entire thing in the oven after sautéing the apples without needing to wash another pan.
Stovetop-to-Oven Apple Crisp
Apples need to soften before going into the oven, unlike summer fruit crisp, whose soft fruit will turn supple in the oven without any assistance. This ensures that the apples will be soft and the topping will be golden and crisp. To bake and serve this crisp, pick a skillet made of cast iron that can transfer from the stovetop to the oven. Finish with a dollop of ice cream and be amazed that something so delectable could be prepared in just one pan.
Skillet Apple Crisp
Learn how (and why) you should bake your next apple crisp in a skillet.
YIELDServes 6Show Nutrition
INGREDIENTS
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
INSTRUCTIONS
- Set a rack in the center of the oven and preheat it to 350 degrees.
- Creating the topping
- Oats, flour, sugar, and salt should all be blended in a big bowl. Over the oat mixture, drizzle the butter and, if using, the vanilla, and toss to blend. When pushed, the mixture should remain together; set aside.
- Creating the filling
- As you cook the apples, combine the sugar and cornstarch in a small dish and whisk until completely lump-free.
- The apples should be added to an 8-inch ovenproof skillet that is heated to medium-high. For about 5 minutes, sauté until juicy and tender. Stir in the sugar and cornstarch mixture after adding it. Add the lemon juice after turning the heat off. Overlay the fruit with an equal layer of the oat topping.
- Bake for 30 to 35 minutes, or until the topping is golden brown and firm to the touch and the fruit juices are bubbling around the edges of the baking dish. Before serving, let the food cool on a wire rack for at least 15 minutes.
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.
Skillet Apple-Ginger Crisp
There are few things better (or easier) than a fruit crisp. It’s extremely hard to mess it up—even if you aren’t a baker. In many ways, it’s more like cooking than baking; you can riff a little on the recipe based on what’s in season or what you have in your pantry.For the filling, you can try different apple varieties, substitute pears for all or half of the apples, or even throw some berries into the mix. Come summer, you can swap in peaches or nectarines and still use the same topping. You could also try subbing up to half of the flour in the topping with whole-wheat, buckwheat, or any flour you choose. Crisps are a choose-your-own-adventure cooking experience, and there’s lots of fun to be had along the way.Personally, I find the topping easier and quicker to put together in the food processor, but you can totally do it by hand. Just a heads up—it will take a bit longer to get to that perfect no-longer-dry-and-crumbly-but-just-starting-to clump-together stage, which is what you’re looking for in this crisp topping.
Recipe Summary
Active:
30 mins
Total:
1 hr 10 mins
Yield:
4 to 6
Ingredients
Topping
- 3/4 cup all-purpose flour (about 3 1/4 ounces)
- 1/4 cup packed light brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon baking powder
- 5 tablespoons cold unsalted butter, cut into pieces
- 1/3 cup uncooked old-fashioned regular rolled oats
FILLING
- 2 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 2 1/4 pounds Granny Smith apples (about 6 medium apples), peeled and sliced (about 7 cups)
- 1 tablespoon fresh lemon juice
- Pinch of kosher salt
- 2 tablespoons all-purpose flour
- 1 tablespoon apple brandy (such as Calvados) or cognac
- 1/4 cup thinly sliced crystallized ginger candy (such as Gin Gins)
ADDITIONAL INGREDIENT
- Vanilla ice cream or whipped cream, for serving
Directions
Make the topping
- Step 1Preheat oven to 375°F. In a food processor, combine flour, brown sugar, granulated sugar, cinnamon, salt, ginger, and baking powder. Add butter and process for 30 seconds or until mixture starts to clump together and look moist. Add oats and pulse to combine. Transfer to a medium bowl. Break up any large clumps. Chill, covered, until ready to use.
Make the filling
- A 9-inch cast-iron skillet should be heated to medium-high. Add the butter and stir until smooth. Add sugar and stir to evenly wet. Cook for about 5 minutes, stirring regularly, or until sugar turns a deep golden color. Add salt, lemon juice, and apples (they will overflow the pan but will simmer down quickly). Cook for 5 to 6 minutes, stirring frequently, until apples have softened and liquid has somewhat decreased. Combine the flour and apple brandy in a bowl. Over the apple mixture, evenly distribute the oat topping and ginger candy. Bake for 30 to 35 minutes in a preheated oven, or until the oat topping is golden brown. Allow to cool for 10 minutes. Pour into dishes and top with whipped cream or vanilla ice cream.