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Cast Iron Apple Crisp

Cast iron apple crisp with a cinnamon-spiced, bubbling apple filling and a deep golden oat crumble topping. Baked in a 10-inch cast iron skillet for easy serving straight from the oven.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple Filling
  • 6 apples Peeled and sliced (Granny Smith or Honeycrisp).
  • 0.3333333333 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 2 tbsp all-purpose flour
Oat Crumble Topping
  • 1 cup old-fashioned oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.75 cup cold butter, cubed Keep cold for a crumbly texture.

Equipment

  • 1 cast iron skillet

Method
 

Bake the apples
  1. Preheat the oven to 350°F (175°C). Toss the sliced apples with granulated sugar, brown sugar, lemon juice, ground cinnamon, ground nutmeg, and all-purpose flour until evenly coated, then spread them evenly in a 10-inch cast iron skillet.
Make the oat crumble
  1. In a bowl, mix old-fashioned oats, all-purpose flour, brown sugar, ground cinnamon, and salt. Cut in the cold cubed butter with a fork or your fingers until the mixture turns crumbly with no large wet clumps.
Assemble and bake
  1. Sprinkle the oat crumble evenly over the apples, covering completely. Bake for 40–45 minutes, until the topping is deep golden brown and the filling is bubbling at the edges.
Cool and serve
  1. Let the crisp cool for 10 minutes. Serve warm so the apples stay bubbling and the topping holds its crunch, optionally with vanilla ice cream melting on top.

Notes

Pro tip: keep the butter cold (and mix just until crumbly) to prevent the topping from turning into a paste. Store leftovers covered in the fridge for up to 3 days; rewarm in the oven or skillet at 325°F until heated through. Freezing is not recommended for best crumble texture. For a dairy-free swap, use a plant-based cold butter substitute in the topping.