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This cast iron skillet apple crisp cooks tender spiced apples on the stovetop, then finishes under a buttery brown sugar oat topping in the oven. It takes 35 minutes from start to finish and gives you warm, caramelized edges with only one pan to clean.
Choose the method that fits your day: Make this skillet version when you want the fastest stovetop-to-oven option, use my traditional oven-baked apple crisp for the old-fashioned baking-dish recipe, or try my slow cooker apple crisp when you need a hands-off dessert.
A Note from Kasey
There is no shortage of ways to use fresh apples during apple season, but this skillet crisp has one especially practical advantage: the filling and topping come together in the same pan.
The apples cook first with butter, brown sugar, vanilla, cinnamon, and nutmeg. That short stovetop step softens the fruit and starts building those caramelized edges before the skillet goes into the oven.
I love a one-pan dessert, and this one is especially good served warm right from the skillet with ice cream melting into the oat topping.
Warmly,
Kasey ❤️
- One-pan method: Cook the apples and bake the crisp in the same oven-safe skillet.
- Fast finish: The stovetop-softened apples need only about 10 minutes in the oven.
- Cozy texture: Tender apples sit under a buttery brown sugar and rolled-oat topping.
Table of Contents
What Is Skillet Apple Crisp?
Skillet apple crisp is a stovetop-to-oven version of the classic baked dessert. Cooking the apples briefly before adding the topping gives the fruit a head start, while the cast iron helps create caramelized edges.
This recipe uses an 8-inch cast iron skillet, but another 8-inch oven-safe skillet works too. It is different from the classic baking-dish version because the filling cooks on the stovetop before its short oven finish.
Ingredient Notes
See the recipe card below for ingredient quantities and full instructions.
- Apples – Use firm baking apples that hold their shape. A mix of tart Granny Smith and sweeter Honeycrisp, Pink Lady, or Golden Delicious adds more flavor.
- Lemon juice – Tossing the apples with lemon juice adds brightness and helps balance the brown sugar.
- Brown sugar, vanilla, cinnamon, and nutmeg – These melt with butter in the skillet to coat and season the apples.
- Flour and rolled oats – These form the crumbly base of the crisp topping. Use rolled or old-fashioned oats rather than steel-cut oats.
- Softened butter – Rub it into the topping until no large butter pieces remain.
Variations
- Add raisins: Stir ½ cup raisins into the apple filling.
- Add almonds: Mix ½ cup sliced almonds into the oat topping for extra crunch.
- Adjust a dry filling: If the cooked apples look dry, add ½ cup water, apple cider, or apple juice and bring it to a boil before adding the topping.
How to Make Skillet Apple Crisp
- Cook the apples: Preheat the oven to 375°F. Melt the butter with the brown sugar, vanilla, cinnamon, and nutmeg in an 8-inch oven-safe skillet. Add the lemon-coated apple slices and cook for about 6 minutes, stirring occasionally.
- Make the topping: Mix the flour, rolled oats, brown sugar, cinnamon, and softened butter until the mixture looks like wet sand and no large pieces of butter remain.
- Assemble: Spread the oat topping evenly over the cooked apples, keeping everything in the same skillet.
- Bake: Transfer the skillet to the oven and bake for about 10 minutes. The topping should be golden and the apple filling should be bubbling around the edges.
Kasey’s Tips
- Use an oven-safe skillet: The recipe is written for an 8-inch cast iron skillet, but another 8-inch oven-safe skillet works.
- Keep everything in the skillet: The apples cook in the same pan that goes into the oven—there is no baking dish in this method.
- Watch the visual cues: The crisp is ready when the topping is golden and the filling bubbles around the edges.
- Add moisture only when needed: Use the water, cider, or juice tip only if the cooked apple filling looks dry.
How to Store
To Store: Let the skillet apple crisp cool completely. Cover the skillet or transfer the leftovers to an airtight container and refrigerate for 4 to 5 days.
To Reheat: Warm individual servings in the microwave in 30-second intervals, or return the oven-safe skillet to a 350°F oven until heated through and the topping is crisp again.
Serving Suggestions
- Vanilla ice cream: Add a scoop while the crisp is warm so it melts into the caramelized filling.
- Whipped cream: Spoon it over each serving for a lighter finish.
- Caramel sauce: Drizzle a little over the apples and topping for a richer dessert.
Frequently Asked Questions
Use an 8-inch skillet for the ingredient amounts in this recipe. A larger skillet will spread the filling and topping more thinly and may change the cooking time.
No. You can use another 8-inch oven-safe skillet, but make sure the handle and the entire pan are safe for a 375°F oven.
Add ½ cup water, apple cider, or apple juice and bring the liquid to a boil before adding the topping. This gives dry apples enough moisture without changing the one-pan method.
It is done when the oat topping is golden brown and the apple filling is bubbling around the edges. The apples have already softened on the stovetop, so use these visual cues with the 10-minute oven time.
Did you make this cast iron skillet apple crisp? Tell me which apples you used and what you served on top in the comments!
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Skillet Apple Crisp
Equipment
- 2 Large Bowls
- 1 (8 inch) Cast Iron Skillet
Ingredients
Apple filling
- 5 apples peeled, cored, sliced
- 2 tablespoons lemon juice
- 3 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Crisp Topping
- ¾ cup flour
- ¾ cup rolled oats
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup butter, softened
Instructions
- Preheat your oven to 375 degrees F.
- Start by making the apple filling. Place the sliced apples in a large bowl and toss with the lemon juice.5 apples, 2 tablespoons lemon juice
- Place an 8” cast iron skillet (or any oven-safe skillet) on the stovetop and add the butter, brown sugar, vanilla, cinnamon, and nutmeg to the skillet and mix over medium heat.3 tablespoons butter, 2 tablespoons brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Once the butter is melted and bubbling (about 2 minutes) add the apple slices and stir to coat them in the butter mix.
- Cook the apple slices for about 6 minutes, stirring occasionally.
- While the apples cook, mix all the topping ingredients together in a large bowl. Use your hands to rub the butter into the flour and oats so it is evenly blended and there are no large butter pieces.¾ cup flour, ¾ cup rolled oats, ½ cup brown sugar, 1 teaspoon ground cinnamon, ½ cup butter, softened
- Sprinkle the topping over the apples inside the skillet then place the skillet in the oven.
- Bake the crisp for 10 minutes. The top will be golden brown.
- Serve while hot with whipped cream or ice cream.
Cozy, easy, and perfect for fall—your skillet desserts are always a win!
Tried this before and it’s pure comfort. Warm, buttery and so good!
Looks amazing — nothing beats a warm apple crisp straight from the skillet!
I wasn’t sure how it would turn out, but it was amazing. Everyone loved it!
Super simple and full of flavor. I’ll be making this again soon!