Mom's Best Recipes

Recipe

Tangy Apple Skillet Crisp

A weeknight apple dessert with bright lemon, cozy cinnamon, and a crisp oat topping that bakes up golden in one pan.

By Matt Campbell

•

4.8

A cast iron skillet filled with golden apple crisp with oat topping, sitting on a wooden table with a scoop of vanilla ice cream melting on top

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When you want dessert on a Tuesday, you want it fast, reliable, and just exciting enough to feel like you did something. This tangy apple skillet crisp is that exact vibe: juicy apples tossed with lemon for brightness, a little brown sugar for caramel energy, and an oat topping that turns crunchy at the edges while staying slightly chewy in the middle.

No fancy apples required, no pastry drama, and no waiting around for butter to “soften.” You stir, you sprinkle, you bake. Then you scoop it warm and pretend you planned dessert all along.

Why It Works

Tangy and bright, not flat: Lemon zest and juice lift the apples so the whole thing tastes fresh, not just sweet.
Crisp topping with real texture: Oats plus a bit of flour and brown sugar give you crunch, chew, and those buttery browned bits around the edges.
Weeknight-friendly: Minimal dishes and simple steps. If you can slice apples, you can win at dessert.
Flexible: Swap the apples you have, adjust sweetness, add nuts, or go gluten-free with a simple tweak.

Pairs Well With

Vanilla ice cream
Hot chai or black tea
Lightly sweetened whipped cream
Sharp cheddar (trust me)

Storage Tips

Fridge: Cool completely, then cover and refrigerate for up to 4 days. The topping softens a bit, but the flavor stays great.

Reheat for crisp edges: Warm in a 350°F oven for 10 to 15 minutes, uncovered, to bring back some crunch. Microwave works in a pinch, but it will be softer.

Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until hot.

Common Questions

What apples work best for crisp?

Use apples that hold their shape: Honeycrisp, Granny Smith, Pink Lady, Braeburn, or a mix. Mixing a tart apple with a sweeter one gives the best flavor.

How do I keep the topping crunchy?

Two things: do not over-butter it (it should look like damp sand with clumps), and reheat leftovers in the oven, not the microwave. Also, bake until you see deep golden edges and bubbling, not just “lightly tan.”

Can I make it gluten-free?

Yes. Use certified gluten-free oats and swap the flour for a 1:1 gluten-free baking blend. Almond flour also works for a toasty vibe, but it browns faster and the topping can be a bit more delicate. Keep an eye on it and loosely foil if it starts getting too dark.

Can I prep it ahead?

You can mix the topping up to 3 days ahead and keep it in the fridge. For the apples, I recommend slicing right before baking for best texture, but you can slice up to a few hours ahead and toss with extra lemon to prevent browning.

Why cornstarch?

It tightens the juices into a glossy sauce instead of a watery puddle. Arrowroot works too.

My topping browned but the apples are still firm. Now what?

Cover loosely with foil and keep baking until the apples are fork-tender and the filling is bubbling in the center. That is the real finish line.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch oven-safe cast iron skillet (well-seasoned) or 9-inch square baking dish
Mixing bowl
Zester or microplane (optional but worth it)
Chef’s knife and cutting board
Measuring cups and spoons
Sheet pan (optional, for catching drips)

I started making versions of apple crisp when I realized pie is amazing, but pie on a weeknight is a bold lie. This skillet crisp is my compromise: all the cozy apple energy, zero pastry stress, and enough lemon to make the whole thing taste like you meant it to be bright. It is the dessert I throw together when the kitchen is already a little chaotic and I still want a sweet ending that feels like a win.

Tangy Apple Skillet Crisp

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

For the apple filling

5 to 6 medium apples (about 2 1/2 pounds or 7 to 8 cups sliced), peeled or unpeeled, cored and sliced 1/4-inch thick
2 tablespoons lemon juice (from 1 large lemon, more as needed)
1 teaspoon lemon zest
1/3 cup packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt (use a pinch less if using fine table salt)
1 teaspoon vanilla extract

For the crisp topping

3/4 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
1/4 teaspoon kosher salt (use a pinch less if using fine table salt)
6 tablespoons unsalted butter, melted and slightly cooled
Optional: 1/3 cup chopped pecans or walnuts

To serve (highly recommended): vanilla ice cream, whipped cream, or a slice of sharp cheddar.

Instructions

Heat the oven and prep the pan. Preheat to 375°F. Lightly butter a 10-inch oven-safe cast iron skillet (especially if it is not very well-seasoned) or a 9-inch square baking dish. If your crisp tends to bubble over, set the skillet or dish on a sheet pan.
Make the bright apple filling. In a large bowl, toss the sliced apples with lemon juice and zest. Add brown sugar, cornstarch, cinnamon, salt, and vanilla. Toss until the apples look glossy and evenly coated.
Get the apples in the pan. Spread the apples into the skillet or dish. Press them down a bit so you have an even layer.
Mix the topping. In the same bowl (no need to wash it), stir together oats, flour, brown sugar, baking powder, and salt. Pour in the melted butter and mix until you have damp-sand crumbles with lots of clumps. Add nuts if using.
Top it like you mean it. Sprinkle the topping evenly over the apples. Aim for little crumbles and clusters, not a smooth blanket.
Bake. Bake for 35 to 50 minutes, until the topping is deep golden and the filling is bubbling in the center (not just at the edges). The apples should be fork-tender when you sneak in a knife. If the top browns too fast, loosely cover with foil for the last 10 to 15 minutes.
Rest, then serve. Let it cool for 10 minutes so the filling thickens slightly. Serve warm with ice cream or whipped cream. Taste. Consider making this your new Tuesday tradition.

A spoon scooping warm apple crisp from a cast iron skillet with steam rising

Nutrition information is estimated.

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