Easy Skillet Apple Crisp
This simple and delicious apple crisp recipe is given a rustic feel thanks to it's baking vessel - a cast iron skillet! You'd never guess it's vegan and gluten free.
Servings: 10 (about)
- 2 lb. apple chunks (907 g) about 6 medium apples
- 3/4 c. granulated sugar (173 g)
- 2 Tbsp. all-purpose flour (18 g) or oat flour (14 g) for a gluten free version
- 1 tsp. cinnamon
- 1 Tbsp. lemon juice (15 ml) bottled or fresh
Cinnamon Oat Topping
- 1 1/3 c. rolled oats (149 g)
- 1/3 c. all-purpose flour (47 g) or oat flour (36 g) for a gluten free version
- 1/3 c. + 1 Tbsp. granulated sugar (86 g)
- 1/3 c. chopped pecans (35 g) optional but recommended
- 1 1/2 tsp cinnamon
- 1/2 c. vegan butter or margarine, softened, plus more for greasing (113 g)
Preheat your oven to 350°F (approx. 177°C). Grease a 10-inch (25-cm) or 12-inch (30-cm) cast iron skillet (or any other 2–2.5-quart dish) with non-dairy butter. Set it aside for now.
Combine all the ingredients for the apple filling in a medium-sized mixing bowl and stir well to combine. Transfer to your prepared skillet or baking dish.
Using the same unwashed mixing bowl, combine all of the topping ingredients until the butter is well incorporated.
Sprinkle the topping evenly over the surface of the apple filling.
Bake for 40–50 minutes, or until the crisp bubbles around the edges and the tips of the topping start to lightly brown. Let it cool at least 5–10 minutes. Serve with non-dairy vanilla ice cream or whipped cream, if desired.
- Make sure your cast iron skillet is 10-12 inches (25-30 cm) in diameter. I typically prefer the 10-inch size.
- I leave the skin on my apples, and even the pickiest of eaters in my home do not mind! However, feel free to peel your apples if that's what you prefer.
- Aim for 1-inch chunks when chopping your apples. I do this by first cutting my apples into thick slices, and then chop each slice into 3 or 4 pieces.
- This apple crisp is best when served the same day it is baked. However, you can mix together the raw apple filling ahead of time and then store it in the refrigerator in a large resealable storage bag or airtight container until you're ready to assemble and bake.
- If you do have leftovers that you want to save, transfer the cooled crisp to a container with a lid and keep in the refrigerator for up to 4 days. Reheat in a microwave before enjoying, if you like. Or, better yet, put back in a skillet or baking dish and bake at 350 degrees for about 10 minutes until warm.
Serving: 1serving | Calories: 271kcal | Carbohydrates: 43g | Protein: 2g | Fat: 12g