Skillet Apple Crisp
This recipe uses very little sugar to let the apples and oats shine. If you want a sweeter apple crisp, peel and use all sweet apples instead of the mix of sweet apples plus Granny Smith apples.
Servings: 8
Equipment
- Equipment needed: 9 or 10-inch cast iron (oven safe) skillet or an 8x8-inch baking dish.
Ingredients
For the Filling:
- 3 lbs. mixture of tart and sweet firm apples like Granny Smith and Honeycrisp or Jonagold apples (about 6 or 7 medium sized apples) peeled, cored and sliced into ½ inch pieces
- 1 tablespoon white granulated sugar
- 1 heaping teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon juice
For the Topping:
- 1 cup Quaker Old Fashioned 100% whole grain oats
- 1 cup all-purpose flour
- 1/3 cup chopped pecans
- 1/3 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1/3 cup (5 1/3 tablespoons) cold unsalted butter cubed
Instructions
- Preheat your oven to 350 F and grease a 9 or 10-inch cast iron (oven safe) skillet or an 8x8-inch baking dish. Set aside.
- In a large mixing bowl, mix and combine the apples, sugar, cinnamon, all spice, nutmeg, salt and lemon juice. Pour the apples into your prepared skillet and make an even layer so the apple mixture is covering the skillet bottom.
- Wipe out the same mixing bowl and use again. Combine the Quaker Old Fashioned 100% whole grain oats, flour, pecans, brown sugar and salt. Add the cold cubed butter, and using your fingers or a pastry cutter, rub the butter into the oat flour mixture until you have until you have pea-sized crumbs. Or, if using a pastry cutter, cut the butter into the oat flour mixture until you have pea-sized crumbs.
- Spread the crumb topping evenly over the apples into the skillet and bake for about 50 minutes to 1 hour, or until golden brown and bubbly. Serve warm and enjoy!