Skillet Apple Crisp #CreativeHOP

‘Tis the season for apples and apple recipes! Apples were always my favorite fruit, but I’ve been allergic to them for the last 16 years or so (it’s a long story…something called oral allergy syndrome).

Since I can’t eat many of the fresh fall fruits that I used to love, and since I can eat fruits after they’ve been cooked, I now love to find ways to bake with them. I’ve always been a fan of my special apple pie recipe, but I only go through the hassle of making an apple pie for special occasions and holidays.

This apple crisp is the perfect (and perfectly easy) way to enjoy some delicious fall apples. I thought the addition of the pecans was one of the best parts, but the nuts are easily left out if you either can’t eat or don’t like to eat nuts (but, really…they add a wonderful crunch and flavor).

Since I am currently obsessed with cooking in cast iron, I was excited to try an apple crisp in my newest cast iron skillet. It baked up perfectly, but there’s one specific thing to mention: when I left the apple crisp in the cast iron skillet over night (because I made the crisp late one night) the apples had started to turn black. I would recommend storing any leftovers in a separate glass or plastic container. You can definitely make this apple crisp in a glass baking dish.

I used Granny Smith apples, but I think a sweet apple would work just as well. If you prefer your apples to be more crisp, then reduce the stove top cooking time.

Ready for the recipe?

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Skillet Apple Crisp

Ingredients

• 1 cup all purpose flour
• 1 cup quick oats
• 3/4 cup pecans, chopped
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 8 tablespoons butter, melted
• 6 large apples, peeled, cored, and cut into 1/2" wedges
• 1/4 cup granulated sugar (for filling)
• 1/4 tsp ground cinnamon (for filling)
• 1/2 cup applesauce (I used berry applesauce)
• 2 tablespoons butter
• 2 tablespoons lemon juice

Instructions

1. Preheat to 450 degrees F. Move oven rack to middle of the oven.
2. To make the topping, mix flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt. Stir the melted butter into the dry mix until everything is evenly coated and crumbly. Set aside.
3. To make the filling, toss the apples, sugar, cinnamon, and applesauce in a large bowl.
4. In a 12 inch cast iron skillet over medium heat, melt butter. Add the apples and cook, stirring frequently, until apples just start to soften, about 5-8 minutes. Remove skillet from heat and stir in lemon juice.
5. Sprinkle the topping over the apples in the skillet and bake for about 15-18 minutes, or until the topping is golden brown.
6. Cool for 10-15 minutes before serving (the apples will be hot!). Serve with vanilla ice cream (yum).
7. Note: if you don't have a cast iron skillet, you can cook the apples in a regular skillet and then transfer to a square baking dish. Bake for 20-25 minutes.

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Modified from this apple crisp recipe.

For more fun Fall projects and recipes, visit a few of my favorite bloggers:

• Easy Paleo Apple Butter Recipe from Confessions of an Overworked Mom
• Skillet Apple Pie Roll Recipe from A Mom’s Take
• DIY Wooden Apples Craft from Mom Does it All
• Caramel Apple French Toast Strata from My So Called Balanced Life
• Fall Chopped Salad from 2boys+1girl=OneCrazyMom
• Caramel Apple Shortbread Parfaits from Simply Southern Mom
• Homemade Apple Cider from This Mama Loves
• DIY Apple Earrings from Cait’s Beauty
• Crazy Easy Salted Caramel Apple Dip Recipe from Pretty Opinionated
• Apple Stamp Craft from Mom on the Side
• Chocolate Dipped Spiced Caramel Apples from How Was Your Day?
• Homemade Crepes with Apple Butter from Our Family World
• Apple Monkey Bread Muffins from Upstate Ramblings
• How to Host a Caramel Apple Bar from MommaDJane
• DIY Glittered Sneakers from Style on Main
• Apples and Avocados from The Guavalicious Life
• Apple Pie Ice Cream from Home and Garden Cafe
• Morning Glory Muffins from Day by Day in Our World

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About Lolli

Lolli has written 3741 post in this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. (Formerly Better in Bulk)

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