Skillet Apple Crisp
A sticky skillet of apple crisp made with two kinds of apples and topped with the most delicious crumble oat topping. Cooks on the stove and then finishes in the oven until golden and bubbly.
Ingredients
Apples
- 2 Granny Smith apples large
- 2 Fuji apples large
- 1 tbsp salted butter
- 1/2 c light brown sugar packed
- 1 1/2 tbsp flour
- 1 tsp cinnamon
- pinch salt
- 1 tsp vanilla
- 1/3 c heavy whipping cream
Crumble Topping
- 1/2 c light brown sugar packed
- 1/2 c granulated sugar
- 1 c flour
- 1/2 c old fashioned oats
- pinch salt
- 9 tbsp salted butter melted
Instructions
- Start by making the crumble topping. Melt butter and set aside.
- To a mixing bowl add brown sugar, granulated sugar, flour, cinnamon, salt and oats.
- Pour over the melted butter and mix with a fork until everything is incorporated and looks like wet sand.
- Place bowl in the refrigerator while you move on to the apples.
- Preheat oven to 350 degrees.
- Peel and cut apples in 1/4 slices. Halve the apple slices.
- To a pan set just under medium heat melt a tablespoon of butter. Add the apples.
- To the apples add brown sugar, flour, cinnamon, salt and vanilla. Mix well and cook for 7 minutes.
- Pour heavy whipping cream to the pan and stir. Turn heat off.
- Grab the crumble topping from the refrigerator and break it up with a fork if it clumped together a lot. You want a mix of crumbles the size of peas and wet sand. Cover the apples in all of the topping.
- Bake uncovered for 30 minutes.
- Remove from the oven and cool for one hour. The juices will thicken up during this resting period. If you eat too soon it will be runny.
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