Skillet Apple Crisp

Preperation time
30 m
Skills level

Serving size
6-8
Country of origin

Preparation time: 30 m
Cooking time: 60 + m
Ready in: 15 m
Servings: 6-8

Ingredients

  • 6-7 large Organic Gala Apples
  • 1 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 lemon squeezed
  • Sprinkle cinnamon
  • Crisp Topping
  • 1 cup whole oats, pulsed
  • 3 tablespoons whole oats
  • 3 tablespoons rice flour (or all-purpose flour)
  • 2/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoon Dose & Co. Caramel Collagen Creamer (optional)
  • 1/2 stick salted butter, room temp ( 4 tablespoons)
  • 1/3 cup of a good quality extra virgin olive oil
  • 3 tablespoons cold salted butter, cut into tiny chunks for topping pie
  • 1 10-inch enamaled cast iron skillet
  • high-speed blender
Recipe Type:
Course:

This Skillet Apple Crisp is made with organic Gala apples and is so so delicious! It has caramel undertones from the Dose & Co. Caramel Collagen Creamer which pairs exceptionally well with the caramelized apples. The topping has a really nice crunch to it especially when you bite into the crunchy oats.

Picking your Apples.

Feel free to swap out the Gala apples for another apple that will hold it’s shape once baked like Romas, Granny Smiths (sour), Golden Delicious, Honey Crisp, Fuji, or Cortlands or use a combination of apples! A McIntosh apple, although super yummy, will fall apart once baked. I highly recommend using organic apples to maximize the taste of this. Go to Trader Joe’s they have apples for very good prices.

Overall, this is a healthy pie option, but if you are avoiding butter, you can try adding more olive oil in lieu of butter (bake times may vary) or use coconut oil instead (and coconut sugar if you would like!) Just be sure the topping is crumbly when you mix it with your hands and top the apples. Alternatively, if you prefer to use only butter in the topping, use 1 stick and skip the olive oil (and skip the chunks of butter on top.) This is a very flexible recipe!

What I love most about this apple crisp is the saucy apples! The cream of tartar (a little trick) thickens the juice from the apples. This is perfect for Thanksgiving or the holidays, so yummy! To make this gluten-free you can choose gluten-free whole oats. Cream of tartar is gluten-free and so are the products made by Dose & Co. (something they are very proud of!) . I think your gluten-free guests would appreciate something so delicious, warm, and thoughtful! I try to go out of my way for guests who have special dietary needs, so that they feel welcome and do not feel like a burden. My son has multiple food allergies and my daughter has a gluten intolerance, so I am very sensitive to this.

Disclaimer: Consult with your pediatrician before serving the collagen to the kids. It’s easy enough to skip if the kids are eating this.

Preheat the oven to 350 degrees.

First, wash and thoroughly dry the apples. Then peel them. I take a knife and start at the top of the apple and go all the way around until I get to the bottom of the apple. A peeler would work too albeit tedious. Practice makes perfect! Thinly slice them (using a good chef’s knife). Gently toss the apples slices into a large bowl with the granulated sugar, squeeze of one lemon and a sprinkle of cinnamon (or pumpkin pie spice works too). Once the apples are coated with the sugar, dump them into the skillet and heat on medium heat for about 10 minutes until the sugar melts and they are somewhat tender. Or skip the extra bowl and mix in skillet – that’s what I do! Ha-ha!

In the meantime, prepare the crisp topping.

In a high-speed blender, add 1 cup of whole oats and pulse until you have achieved a powder-like consistency. Add the pulsed oats plus 3 tablespoons of whole oats (not pulsed) to a medium-sized bowl along with the brown sugar, softened butter (hold the chunks for topping), olive oil, caramel creamer, cinnamon, and rice flour. This is going to smell so good because the caramel creamer! Then mix with your hands until you have a crumbly texture. Allowing the butter to sit out at room temp will help this. If you forgot to leave butter at room temp, put the butter in a microwave-safe dish and heat about 15-20 seconds.

Once the apples are tender, top the apples with the crisp topping then add the butter chunks to top.

Bake in the oven for about 1 hour + 5 minutes until dark brown and apples are very tender and saucy. This is a next-level apple pie! It will last for at least 3 days, if no longer. Be sure you are using a enameled coated cast iron skillet. Always check manufacturer’s guidelines. My skillet is by Cuisinart and I bought it at Home Goods for about $12.99! It works great AND I use it for everything from pies to making naan!

I hope you love this recipe!