Served warm, this skillet apple crisp is just what you need to fill you up at the end of a cool Fall day!
This apple crisp is warm and hearty and perfect for the end of a chilly day (or in my case, mid-morning on a hot day in mid-August…). You can make it in a skillet which I love, it gives the dessert a nice rustic feel and encourages everyone at the table to help themselves to a generous serving. The brown butter sauce is the perfect addition because the crisp itself is almost light. The sauce basically adds a richness that you might not be able to find in a fruit heavy dessert.
Of course you can still add some vanilla ice cream or fresh whipped cream, but I found that the addition of that brown butter topping really makes this a very satisfying dessert on its own. I’m not kidding when I say I enjoyed this mid-morning. It was impossible to resist fresh out of the oven once the photos were taken. Besides, all of those fresh apple chunks and oats make this sort of kind of healthy. Right???
- 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
- ~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
- Pre-heat oven to 350 degrees
- In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
- Add butter and use fingers to combine until mixture is slightly lumpy; set aside
- Prepare filling; in 10 or 12-inch skillet, stir together apples, granulated sugar, oat flour, lemon juice, and cinnamon; sprinkle evenly with topping
- 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
- Remove crisp from oven and immediately prepare brown butter glaze
*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
- 57g (4 tablespoons) unsalted butter
- 100g (~3/4 cup) powdered sugar, sifted
- 15 milliliters / 1 tablespoon milk, any type
- 5 milliliters / 1 teaspoon vanilla extract
- Brown the butter; heat butter in a small heavy duty saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately (you should be able to smell the deeper more caramel flavor of the butter)
- Pour butter into a medium heat-proof bowl (do NOT leave behind the sediment, it adds flavor); whisk in sugar, milk and vanilla
- Immediately pour glaze over hot apple crisp and serve
A good apple crisp is the key to my heart. LOVE this recipe!
So obviously this can be eaten for breakfast then? Second breakfast? That GLAZE.
Apple crisp is my favorite! Love that brown butter sauce!
OMG that brown butter sauce is calling to me
ahh this looks great! we are going apple and pumpkin picking on Saturday so I am definitely in the market for an apple crisp this weekend…
I’m a huge fan of apple crisps but I’ve never made it in a skillet before. Such a good idea.
I am a sucker for some delicious, crunchy crisp! This would totally make my morning/day/week! The skillet is a nice idea too :)