Description
A fast, one-skillet dessert featuring tender apples, a crunchy oat crumble topping, and a drizzle of salted caramel sauce. Perfect for busy weeknights and requiring minimal cleanup.
Ingredients
Scale
- 6 medium apples (about 2.5 lbs), peeled, cored, and sliced into ½-inch pieces (mix of Granny Smith and Honeycrisp recommended)
- ½ cup granulated sugar
- 2 tablespoons apple cider
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ cup packed brown sugar
- ½ cup cold unsalted butter, cubed
- ¼ teaspoon kosher salt
- ½ cup store-bought salted caramel sauce
- Flaky sea salt (optional, for garnish)
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, toss the sliced apples with granulated sugar, apple cider, cinnamon, nutmeg, vanilla extract, and lemon juice until evenly coated. Let sit for 5 minutes.
- In a separate small bowl, whisk together flour, rolled oats, brown sugar, and salt. Add the cold cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some larger chunks. Stir in nuts if using.
- Transfer the apple mixture to a 10-12 inch cast-iron skillet or baking dish, spreading it out evenly. Pour any accumulated juices over the apples.
- Sprinkle the crumble topping evenly over the apples, leaving some gaps for the caramel to bubble through.
- Bake for 25-30 minutes, or until the topping is golden brown and the apples are tender. If the topping browns too quickly, cover loosely with foil for the last 10 minutes.
- While the crisp bakes, warm the salted caramel sauce in the microwave for 15-20 seconds until pourable.
- Remove the crisp from the oven and immediately drizzle the warm caramel over the top in a zig-zag pattern. Sprinkle with flaky sea salt if desired.
- Let cool for 5 minutes before serving to allow the filling to thicken. Serve warm with vanilla ice cream.
Notes
Use cold butter for the topping to ensure a crunchy texture. Do not skip the lemon juice as it balances the sweetness and prevents browning. Let the crisp cool for 5 minutes before serving to prevent the hot filling from burning your tongue. For a gluten-free version, use gluten-free flour and certified gluten-free oats. For a dairy-free version, use vegan butter and dairy-free caramel sauce.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the skillet
- Calories: 380
- Sugar: 35
- Sodium: 120
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 55
- Fiber: 4
- Protein: 3
Keywords: apple crisp, skillet dessert, salted caramel, easy weeknight dessert, fall recipes, cast iron dessert, one pan dessert