Skillet Apple Crisp

How to Make Skillet Apple Crisp

1. 1

   Step 1: Prep and season the apples

   Peel, core and slice the apples into 1/4-inch wedges. In a medium bowl toss the slices with the granulated sugar, 1 tablespoon brown sugar, cinnamon, salt, and lemon juice; set aside for 5 minutes to macerate and release juices.

   For this step

   • 2 mediumMedium apples (firm variety like Honeycrisp or Granny Smith), peeled, cored, and sliced 1/4-inch
   • 1/2 tspGround cinnamon
   • a pinchKosher salt
   • 1 tspFresh lemon juice
   
2. 2

   Step 2: Cook the apples in the skillet

   Heat a 8–10-inch heavy skillet over medium and add 1 tablespoon of the butter. Add the seasoned apples and cook, stirring occasionally, until the apples are tender and the juices begin to thicken, about 6–8 minutes. Stir in the vanilla and 1 more tablespoon of brown sugar; reduce heat to low and spread apples evenly in the pan.

   For this step

   • 1/2 tspVanilla extract
   
3. 3

   Step 3: Make the oat crumble topping

   In a small bowl combine the rolled oats, flour, and the remaining 1 tablespoon brown sugar with a pinch of salt. Add the remaining 2 tablespoons cold butter cut into small pieces and use a fork or your fingertips to work it into the dry ingredients until coarse crumbs form.

   For this step

   • 1/3 cupOld-fashioned rolled oats
   • 1/4 cupAll-purpose flour
   
4. 4

   Step 4: Top apples and finish on the stovetop

   Evenly sprinkle the crumble over the cooked apples and gently press to form a loose crust. Cover the skillet, reduce heat to low, and cook until the topping is set and the filling is bubbling at the edges, about 6–8 minutes. For a slightly toasted top, uncover and increase heat to medium for 1–2 minutes while watching closely to avoid burning.
   
5. 5

   Step 5: Rest and serve warm

   Remove the skillet from the heat and let the crisp rest 2–3 minutes to set. Serve warm straight from the pan with vanilla ice cream or plain yogurt, if desired.

1. Peel, core and slice the apples into 1/4-inch wedges. In a medium bowl toss the slices with the granulated sugar, 1 tablespoon brown sugar, cinnamon, salt, and lemon juice; set aside for 5 minutes to macerate and release juices.
2. Heat a 8–10-inch heavy skillet over medium and add 1 tablespoon of the butter. Add the seasoned apples and cook, stirring occasionally, until the apples are tender and the juices begin to thicken, about 6–8 minutes. Stir in the vanilla and 1 more tablespoon of brown sugar; reduce heat to low and spread apples evenly in the pan.
3. In a small bowl combine the rolled oats, flour, and the remaining 1 tablespoon brown sugar with a pinch of salt. Add the remaining 2 tablespoons cold butter cut into small pieces and use a fork or your fingertips to work it into the dry ingredients until coarse crumbs form.
4. Evenly sprinkle the crumble over the cooked apples and gently press to form a loose crust. Cover the skillet, reduce heat to low, and cook until the topping is set and the filling is bubbling at the edges, about 6–8 minutes. For a slightly toasted top, uncover and increase heat to medium for 1–2 minutes while watching closely to avoid burning.
5. Remove the skillet from the heat and let the crisp rest 2–3 minutes to set. Serve warm straight from the pan with vanilla ice cream or plain yogurt, if desired.