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Stovetop Apple Crisp
This no-bake stovetop apple crisp is perfect for fall cravings when the weather is still warm. Made with Granny Smith apples and a skillet crumble.
👥 6 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●whisk
📝 Preparation Steps
1
Toss 3 lb. Granny Smith apples (about 6 large), peeled, cored, cut into ½" pieces (about 7 cups), ¾ cup (packed; 150 g) dark brown sugar, 3 Tbsp. fresh lemon juice, 1 Tbsp. ground cinnamon, 1 Tbsp. vanilla extract, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground ginger, and ¼ tsp. freshly grated nutmeg in a large bowl to evenly coat apples.
. Granny Smith apples (about 6 large), peeled, cored, cut into ½" pieces (about 7 cups)3 lb. (½ stick) unsalted butter4 Tbsp. fresh lemon juice3 Tbsp. ground cinnamon1 Tbsp. vanilla extract1 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1
2
Melt 4 Tbsp. (½ stick) unsalted butter over medium heat in a 9" cast-iron skillet. Add apple mixture and cook, stirring often, until apples are fork-tender, juices thicken slightly, and mixture is very fragrant, 18–⏱️ 25 minutes.
3
Whisk ½ tsp. cornstarch with 1 Tbsp. cold water in a small bowl to combine. Mixing constantly, pour slurry into skillet and cook (still stirring) until mixture thickly coats a spoon (think warm caramel sauce), 1–⏱️ 5 minutes, depending on how much juice you have. Remove skillet from heat and scatter Stovetop Streusel evenly over apple filling.
Stovetop Streusel
4
Serve apple crisp with scoops of vanilla ice cream if desired.
Vanilla ice cream (for serving; optional)
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