You can certainly make this Iron Skillet Apple Crisp in a regular baking dish, but the iron skillet is a fun and simple way to change things up. It looks pretty awesome and has the bonus of staying warm longer when you go back for seconds.
I’ve included dairy-free and gluten-free substitutions and recommendations for your apple choices, so you have all sorts of options… and each one produces a delicious apple crisp.
Ingredients
Topping:
- 6 T butter OR 1/4 C coconut oil and 1 egg (for dairy-free version)
- 3/4 C brown sugar
- 1 C oats
- 2/3 C regular white (wheat) flour OR 1/3 C brown rice flour and 1/3 C tapioca flour (for gluten-free version)
- 2 t cinnamon
- 1/4 t salt
- (optional) 3/4 C chopped pecans
Filling:
- 7 C peeled apples (about 9 medium apples). I cut them into small 1/2″ cubes, but you can slice them if you like.
- 1/3 C white sugar (more or less depending on the tartness of your apples)
I use a combination of tart and saucy apples. We had a good crop of apples this year from our two trees – Winesap (tart) and MacIntosh (saucy). I use a ratio of two to three tart apples for every one saucy apple.
Directions
Preheat oven to 350.
Use 1 T of the butter or 1 T coconut oil and grease your 10″ iron skillet.
Mix apples and white sugar. Put in skillet.
Melt butter OR coconut oil.
Mix together butter and brown sugar OR coconut oil, egg, and brown sugar.
Add remaining ingredients and mix until well combined. Sprinkle over top of apples and press down.
Put your Iron Skillet Apple Crisp in the oven and bake at 350 degrees for about 40 minutes or until a toothpick slides into apples easily.
Enjoy!
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