This Cast Iron Skillet Apple Crisp caramelizes the apples on the stovetop before they ever hit the oven, which gives the filling a depth of flavor a regular baked crisp never gets close to. It's still a one-pan dessert that comes together in about 45 minutes, but it tastes like you worked harder than you did.

Baked apples slices with a crumbling oat topping baked in a black cast iron skillet with a wooden spoon scooping out some apple crisp.

A woman with medium-length dark brown hair and fair skin smiling with trees behind her.

Note from Erin

The first time I made apple crisp in a cast-iron skillet, I couldn't believe the difference. Same ingredients, same topping.

But starting the apples on the stovetop with the butter and brown sugar gives them this caramelly flavor you just don't get when you dump everything in a baking dish and bake it. It's hard to explain exactly. It's just good.

Best Apples for Apple Crisp

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Overhead view of labeled skillet apple crisp ingredients.

For the perfect apple crisp, use a combination of apples. One variety on its own tends to taste flat compared to a sweet-and-tart mix.

Honeycrisp and Granny Smith are my go-to pairings, but any of these work well:

Honeycrisp: Crisp, juicy, and sweet. One of my favorites for any baked apple dessert.
Gravenstein: Tart with firm flesh that holds its shape through baking.
Granny Smith: Tart and crisp. Best paired with something sweeter.
Jazz: Mildly sweet with a slight spiced note.
Jonagold: Honey-like flavor that leans sweet without being one-note.
Pink Lady: Balanced sweet and tart in a single apple, so you can use it solo in a pinch.
York: Mellow flavor and holds its shape in baking.

Apples to avoid: Macintosh and Golden Delicious break down too much during baking, turning your filling mushy. Save those for applesauce.

Step-by-Step Tips to Make the Best Apple Crisp

Make the Crisp Topping

Use cold butter straight from the fridge. Working the mixture until you have pea-sized pieces of cold butter mixed in will give clusters of crispy topping.

Two peeled apples sliced on a wooden cutting board.

Slice the Apples

Leaving the peel or removing it is a personal preference. The peels soften during baking, but they don't fully break down, and I find the texture chewy in a way I don't love, so I always peel.
Tip: Place the apples in lemon-lime soda or in a solution of 1 tablespoon lemon juice and 1 cup water to keep them from turning brown as you work.

Split image showing uncooked apples with cinnamon on top and cooked apples.

Caramelize the Filling

Once the apples are coated and on the stovetop, leave them mostly alone. Heavy stirring breaks down the apple slices before they have a chance to hold their shape through baking.

Split photo showing uncooked and cooked apple crisp in skillet.

Top and Bake

The topping may brown before the apples are fully cooked, so don't go by color alone. Slide a table knife into an apple slice towards the center of the skillet. It should slide in with little resistance.
Let the crisp rest for at least 5 minutes before serving. This helps the filling set up and makes clean slicing much easier.

What to Serve with Apple Crisp

Honestly, most of the time I just serve this with a simple scoop of vanilla ice cream and a drizzle of caramel sauce. The cold ice cream against the warm, jammy apples is the whole reason apple crisp exists.

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If you want to make it feel a little more put-together for a dinner party, I'd swap the ice cream for a dollop of cinnamon whipped cream or caramel whipped cream. Both come together in about five minutes and taste extra delicious.

For a full fall dessert spread, this crisp pairs well alongside apple cider donuts for the breakfast crowd, or apple crumble cheesecake if you want a second apple dessert that hits the same flavor notes in a totally different format.

Serving of apple crisp on a plate topped with ice cream and caramel sauce.

Recipe Variations

Turn it into a pie: This same filling works in my apple pie with graham cracker crust if you want a sliceable version instead.

Add nuts: Stir 1 cup of chopped walnuts or pecans into the topping before sprinkling over the apples. The toasted nuts in the oven add a great contrasting texture.

No oats: Increase the flour to 1⅓ cups and follow the rest of the recipe as written. You'll lose the oat texture, but the topping still crisps up nicely.

Mixed fruit crisp: Swap two of the cups of apples for fresh or frozen blueberries. The blueberries break down into the filling, turning it a deep purple-red color that's stunning on a plate.

Recipe

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This apple crisp was originally published on November 3, 2020. It was updated on September 2, 2022, with new photos and enhanced information in the post. Here is one of the original images!

Individual serving of skillet apple crisp with ice cream. Apple peel ribbons and cinnamon sticks on the left.

Comments

5 from 18 votes (13 ratings without comment)

Note from Erin

Best Apples for Apple Crisp