Skillet Apple Crisp with Brown Butter Sauce {gluten-free}
Recipe type: Dessert
Makes: 6-8 servings
Served warm, this skillet apple crisp is just what you need to fill you up at the end of a cool Fall day!
  • Topping:
  • 55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 40g (~1/2 cup) old fashioned oatmeal*
  • 70g (~1/3 cup, tightly packed) light brown sugar
  • 55g (1/4 cup) cold unsalted butter, cut into small cubes
  • Filling:
  • ~8 cups chopped apples, peeling optional (from 908 grams or about 7 medium whole apples) (preferably granny smith or honeycrisp)
  • 28g (~1/4 cup) granulated sugar
  • 15g (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 15 milliliters / 1 tablespoon fresh lemon juice (~1/2 lemon)
  • 14g (1 tablespoons) unsalted butter, chilled, cut into small pieces
  • 2g (1 teaspoon) ground cinnamon
  1. Pre-heat oven to 350 degrees
  2. In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
  3. Add butter and use fingers to combine until mixture is slightly lumpy; set aside
  4. Prepare filling; in 10 or 12-inch skillet, stir together apples, granulated sugar, oat flour, lemon juice, and cinnamon; sprinkle evenly with topping
  5. Bake for 30-35 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time
  6. Remove crisp from oven and immediately prepare brown butter glaze
Adapted from my Summer Berry Skillet Crisp
*If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
The apple crisp can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold
Recipe by Keep It Sweet Desserts at