Skillet Apple Crisp

I absolutely love fruit dessert that end in “pie”, “cobbler” or “crisp”. I love flaky pie crust, light-as-air biscuit topping, and crunchy streusel toppings. It might even be a fair statement that I love all of these things even more than the fruit fillings. Hey, you like what you like and you can’t help it! I made an apple crisp once a few years back that was average at best. Nothing terribly special or memorable – the apples were okay, the topping was okay. I ate it (of course), but I always longed for a kick-butt apple crisp recipe. This.Is.It. This is absolutely it. No question about it. Apples that are tender but not falling apart. An amazing, flavorful, thick sauce. And a streusel topping that covers the whole thing in a thick layer and is perfectly crunchy.

Some notes on the recipe:

• If your skillet is not ovensafe, prepare the recipe through step 4 and then transfer the filling to a 9×13-inch baking dish. Top the filling as directed and bake for an additional 5 minutes.

• If you can’t find Golden Delicious apples, any sweet, crisp apple such as Honeycrisp or Braeburn can be used. Don’t use Granny Smith apples in this recipe.


• Old-fashioned rolled oats are preferred, but you can substitute quick-cooking oats if that’s all you have.

Now, run off and make this immediately! I dare you not to eat half the pan yourself… (Guilty as charged.)

One year ago: Pumpkin and Cream Cheese Muffins with Pecan Streusel
Three years ago: French Toast
Four years ago: Soft Pretzels, Part II

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Skillet Apple Crisp


For the Topping:

  • ¾ cup all-purpose flour
  • ¾ cup pecans, chopped fine
  • ¾ cup old-fashioned rolled oats
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (4 ounces) unsalted butter, melted

For the Filling:

  • 3 pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into ½-inch-thick wedges
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 cup apple cider
  • 2 teaspoons lemon juice
  • 2 tablespoons unsalted butter


  1. Preheat oven to 450 degrees F.
  2. Make the Topping: Combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Stir in the butter until the mixture is thoroughly moistened and crumbly. Set aside while preparing the filling.
  3. Make the Filling: Toss the apples, granulated sugar and cinnamon together in a large bowl; set aside. Bring the apple cider to a simmer in a 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer the reduced apple cider to a small bowl or liquid measuring cup; stir in the lemon juice and set aside.
  4. Heat the butter in the now-empty skillet over medium heat. When the foaming subsides, add the apple mixture and cook, stirring frequently, until the apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook the apples.) Remove the pan from the heat and gently stir in the apple cider mixture until the apples are coated.
  5. Sprinkle the topping evenly over the fruit, breaking up any large chunks. Place the skillet on a baking sheet and bake until the fruit is tender and the topping is deep golden brown, 15 to 20 minutes. Cool on a wire rack until warm, at least 15 minutes, and serve with vanilla ice cream or whipped cream.

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(Recipe adapted from Cook’s Illustrated)

All images and text ©Brown Eyed Baker, LLC.