Classic apple crisp is one of my favorite fall desserts. Served warm with vanilla ice cream. It’s the ultimate sweet, tart, and creamy dessert made in a cast iron skillet.
- 6 medium-large Granny Smith apples, peeled and thinly sliced (1/4 inch thick)
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 cup old fashioned oats
- 1/2 cup flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, diced
- 1/8 teaspoon salt
- Preheat oven to 375°F.
- Combine apple filling in a bowl and toss until apples are fully coated. Set aside.
- Combine streusel topping in a separate bowl and toss until mixed. Use your hands to work the butter into the mixture until fully mixed and slightly crumbly. The smaller you dice the butter the easier this step will be.
- Pour apple filling into a greased 12 inch cast iron skillet and distribute evenly. Top with streusel, forming an even layer. Bake for 35 minutes uncovered. The apples should be very tender when pierced with a toothpick.
- Let cool slightly and serve topped with vanilla or cinnamon ice cream.
You can substitute apples with Golden Delicious, Braeburn, or Cortland, or a combo!
You can also use quick oats in place of old fashioned oats. Just do not use instant oats as they’re too fine.
This recipe can also be made in an 9×13 dish.
- Serving Size: 1/6, no ice cream
- Calories: 414
- Sugar: 41.8g
- Sodium: 58mg
- Fat: 11.9g
- Saturated Fat: 6.5g
- Carbohydrates: 75g
- Fiber: 8.5g
- Protein: 5.2g
- Cholesterol: 25mg
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