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Mini Skillet Apple Crisps

Mini Skillet Apple Crisps
October 22, 2020

The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family.

Nothing could be finer than these little apple crisps cooked up in their own single serving skillets. As an added bonus, the skillets keep the dessert nice and warm so an ice cream topping melts easily.

It’s that easy: A peeler or spiralizer will make short work of the peeling and chopping process. Simply quarter the spiralized apples down into smaller pieces.

Mini Skillet Apple Crisps
Mini Skillet Apple Crisps

Servings:
6

Ingredients

For the Apple Base

  • A mix of 6 apples (Jonagold, Pink Lady, Mutsu or Crispin), peeled, cored and diced
  • 1 lemon, zested and squeezed
  • 3/4 cup packed light brown sugar
  • 2 Tbsp. all purpose flour
  • 2 Tbsp. melted butter
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt

For the Topping

  • 1 1/2 cups old fashioned rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/2 cup butter, melted
  • Whipped cream or vanilla ice cream, for serving

Instructions

  1. Preheat the oven to 350°F.
  2. On a large cutting board, peel, core and dice the apples and transfer them to a large bowl. Zest the lemon and add it to the bowl along with 2 Tbsp. lemon juice, flour, butter, cinnamon and salt and combine well. Taste and add more lemon juice or cinnamon, if desired. Transfer the filling to six 5-inch cast iron pans.
  3. Combine the oats, flour, brown sugar, cinnamon, salt and butter in a medium bowl and crumble together using your fingers or a fork. Scatter the oat mixture over the fruit.
  4. Bake the crisps in the preheated oven for 25 to 30 minutes or until the filling is bubbling around the edges and the topping is browned. Cool slightly before serving with whipped cream or vanilla ice cream.

Make-ahead: The crisps can be assembled and kept covered and refrigerated up to 1 day in advance. Add a few minutes to the cooking time if baking them off cold.

Variation: If you’d like to make the crisp in one baking dish, add 15 to 20 minutes to the baking time. Feel free to add 1/2 cup chopped walnuts, pecans, raisins, dried cranberries or cherries to the mixed apples for a nice change.

Mini Skillet Apple Crisps

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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