Skillet Apple Caramel Crisp Recipe – this one is so good! And ready before you know it – no waiting for sugar to dissolve! Serve with vanilla ice cream and whipped cream. I love caramel, so I really wanted to try a new way of making this tasty sauce. This time I poured it into the skillet with apple slices and baked them together to get a delicious and easy-to-make apple crisp.
Skillet Caramel Apple Crisp
- SERVES: 5
- PREP TIME: 15 min
- COOK TIME: 45 min
- CALORIES: 555
Sweater weather? We prefer to think of it as skillet caramel apple crisp weather. Caramel-y (duh) and crispy, and baked just long enough for the apples to keep some of their bite.
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
A word about apple crisp: definitely judge a book by its cover, or rather, a crisp by its topping. For our apple crisp recipe, we keep things deliciously simple—our crisp topping is made of flour, butter, and cinnamon-tinged brown sugar. Flavor-wise, it’s kind of like if a snickerdoodle cookie met a caramel-dipped shortbread cookie—in other words, it’s really, really delicious. We chose to make our apple crisp with no oats because it reminds us of the crumble topping our grandma put on her apple pies every Thanksgiving, so it’s like biting into a sweet slice of holiday nostalgia.
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:
- Stir peeled, sliced apples with a mix of brown sugar and cinnamon. Turn it into a game and see if the kiddos can identify cinnamon only by smell.
- Layer apples in a buttered cast iron pan—starting with pats of butter on the bottom makes the brown sugar turn into a rich caramel sauce as it bakes. Yes, it feels like magic and it will taste that way, too.
- Task kids with measuring and mixing the crisp topping, then let them help you crumble it over the top of the apples, and bake the whole beautiful thing.
While apples are around almost all year long, they are especially delicious in the fall! It’s basically a non-negotiable to whip up an easy apple dessert during the fall season. And of course, don’t forget to add this recipe to your Thanksgiving menu.
This skillet apple crisp is so easy – anyone can make it! All you do is place a layer of apples in a cast iron skillet, then top it with a delicious crumble.
Another great thing about this apple skillet dessert is that it’s super simple to transport. This would be a great dish to bring over for a fall bonfire or Thanksgiving dinner.
WHAT YOU’LL LEARN IN THIS RECIPE
From this recipe, you’ll learn a few tricks that you can use over and over again in the kitchen including:
- Tips for taking care of your cast iron skillet
- How to elevate a simple apple crisp
- A quick way to soften butter if you forgot to take out of the fridge before baking
The great thing about this recipe is that many of the ingredients are pantry staples! Here’s everything you’ll need to make the skillet apple crisp:
- All purpose flour: Feel free to substitute for a gluten free flour if your diet requires it.
- Brown sugar: This gives sweetness to the whole dish!
- Old fashioned oats: Some people prefer apple crisp without oats. However, I think they add in an amazing texture and bite. Make sure to use old fashioned oats instead of quick oats.
Feel free to subsitute for gluten free old fashioned oats if your diet requires it.
- Ground cinnamon: Cinnamon is the best fall spice that pairs perfectly with apples.
- Fine sea salt: I like using fine sea salt becuase it incorporates well with the other dry ingredients.
- Unsalted butter: It’s best to bake with unsalted butter so you can control the salt level.
Be sure the butter is at room temperature. If you’re impatient, like me, and need to quickly get the butter to room temperature, use this simple trick.
- Honeycrisp apples: It’s important to choose an apple that withstands the heat of the oven. Honeycrisp are perfect for this!
- Granny smith apples: I love adding in granny smith apples for a nice, tart bite.
- Caramel topping: You can opt for a store bought verison or try my homemade recipe.
- Vanilla ice ream: What’s an apple crisp without ice cream?! This is totally optional, but very deliciuos!
TOOLS & EQUIPMENT
There are just a few tools you’ll need for this dish:
- 12 inch cast iron skillet: You’ll make the whole apple crisp within the cast iron skillet. Be sure, if you’re investing in a quality cast iron, that you learn how to properly take care of it. You can wash the cast iron with soap. Just be sure not to let it soak in water or soap. The main thing is to ensure your skillet is properly dried so it doesn’t rust.you everything you need to know.
- Mixing bowls: You’ll just need one large bowl.
- Whisk/Spatula: This will help you mix up the crisp topping.
Easy Skillet Apple Crisp with Salted Caramel
Looking for an easy apple skillet dessert? Whip up this skillet apple crisp made with oats, brown sugar, and cinnamon. This dessert wouldn’t be complete without a heavy drizzle of salted caramel and some vanilla ice cream. Enjoy this fall dessert all season long!
PREP TIME20 mins
COOK TIME30 mins
TOTAL TIME50 mins
SERVINGS12 inch skillet (8 – 10 people)
- ▢1 ½ cups all purpose flour
- ▢1 ½ cups firmly packed brown sugar
- ▢1 ½ cups old fashioned oats
- ▢2 teaspoons ground cinnamon
- ▢1 teaspoon fine sea salt
- ▢¾ cups (1 ½ sticks) room temperature unsalted butter cut into one tablespoon chuncks
- ▢3 large honeycrisp apples peeled, cored, sliced ¼ inch thick (about 3 ½ cups)
- ▢2 large granny smith apples peeled, cored, sliced ¼ inch thick (about 3 cups)
- ▢caramel topping for serving
- ▢vanilla ice cream for serving
- Heat oven to 350°F.
- Whisk together flour, brown sugar, oats, ground cinnamon, and salt in a large bowl. Add in room temperature butter (save the wrappers for later). Using clean hands, gently press the butter into the dry ingredients until all the butter has been worked into pea-sized clumps or smaller.
- Use the leftover butter wrappers to grease a 12 inch cast iron skillet.
- Layer the apples on the bottom of the skillet, alternating between the honeycrisp and granny smith. Evenly sprinkle the oat and sugar topping over the apples.
- Bake for 30 – 35 minutes until the top has slightly browned and the apples are fork-tender. Serve with a heavy drizzle of caramel topping and vanilla ice cream.
To reheat, heat oven to 350°F. Place the skillet covered with foil into the oven and cook for 30-40 minutes until warmed.
Calories: 355kcalCarbohydrates: 59gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 205mgPotassium: 194mgFiber: 4gSugar: 36gVitamin A: 421IUVitamin C: 4mgCalcium: 43mgIron: 1mg
- Use canna-butter and dial in to the potency you desire
- You can substitute the heavy cream for plant-based milk and infuse with canna-oil here or add the canna-butter into the milk and whisk
- Canna-flour is also a good choice for this recipe as it uses a full cup
The Stuff You’ll Need:
FOR THE CARAMEL SAUCE:
- 2 cups/400 grams granulated sugar
- ¾ cup/170 grams unsalted butter (1 1/2 sticks), diced
- 1 cup/240 milliliters heavy cream / a plant-based substitute can be used here, choose extra creamy
- 1 teaspoon vanilla bean paste or extract / I use extract
- 1 teaspoon kosher salt
FOR THE FILLING:
- 3 pounds/1,360 grams tart, firm apples, such as Mutsu, Jonathan or Honeycrisp (about 6 medium apples)
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- Pinch of kosher salt
FOR THE TOPPING:
- 1 cup/130 grams all-purpose flour
- 1 cup/90 grams old-fashioned oats
- ⅓ cup/40 grams chopped pecans (optional)
- ⅓ cup/75 grams light brown sugar
- ½ teaspoon kosher salt
- ½ cup/115 grams unsalted butter (1 stick), softened
Pay Attention to the Directions:
Make the caramel sauce: Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.
After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.
When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.
Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.
Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.