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Skillet Apple Crisp

Tender cinnamon and sugar coated apples with a crispy, chewy, and nutty topping. All you need is a scoop of vanilla ice cream.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 2
Author: Chef Julie Yoon

Ingredients

CRISP TOPPING

  • ¼ cup all-purpose flour
  • ¼ cup toasted finely chopped walnuts
  • ¼ cup old-fashioned rolled oats
  • 3 packed tablespoons light brown sugar
  • 1 tablespoon white sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 3 tablespoons unsalted butter melted

APPLE FILLING

  • 1 ½ pounds Honey Crisp or Golden Delicious apples peeled, cored, halved, and cut into ½-inch-thick wedges
  • 2 tablespoons white sugar
  • ¼ teaspoon ground cinnamon
  • ½ cup apple cider
  • 2 teaspoons lemon juice
  • 1 tablespoon unsalted butter
  • Salt for sprinkling over apples

Instructions

  • Adjust oven rack to middle position and preheat to 450 degrees F. Place walnuts in a dry pan and toast evenly just until slightly golden and crunchy. Transfer to a cutting board and chop finely. Add to a bowl, along with flour, oats, brown sugar, white sugar, cinnamon, and salt. Stir in melted butter until the mixture is thoroughly moistened and crumbly. Set aside your topping.
  • In a separate bowl, toss apples with sugar and cinnamon. Bring cider to a boil in an oven-safe skillet and reduce until you have ⅓ cup, about 2-3 minutes. Pour it back into your measuring cup or a small bowl. Stir in the lemon juice. Set aside.
  • Add the butter to the empty skillet, along with the apples. Sprinkle with a little salt to help draw out the moisture. Saute for 12-14 minutes or until slightly softened, but not completely cooked. Turn off heat. Pour back the reduced cider mixture and coat the apples. Place the reserved topping over the apples and pop into the oven for 10-15 minutes, or until the apples are tender, but toothsome, and the topping is a deep golden brown. Cool for 10 minutes before serving. Serve with vanilla ice cream or whipped cream.

TIP: The reason you saute the apples in butter first is to get rid of the excess moisture. It also lends a richer flavor to the apples. Just be sure to not to cut your apple slices too thin, or to overcook them. You want texture. It’s better when the apples hold their shape and still have a bit of a bite.