Are you looking for all the flavors of apple pie for your thanksgiving table without all the extra work? If so, this easy skillet apple pecan crisp is for you! It’s delicious and is reminiscent of all the flavors of apple pie but with a delicious streusel-y topping studded with toasted pecans. I love pie as much as the next person, but depending on how many dishes I’m already making for Thanksgiving, sometimes I just want an easy dessert that’s sure to please a crowd. This apple pecan crisp fits the bill! It’s easy to throw everything into a skillet or baking dish and only requires about 15 minutes of prep work. If you’re looking for an un-fussy and rustic dessert that’s delicious, this is perfect for you! Happy baking!
I love a good apple crisp recipe, and this one is so simple! A perfect crisp topping with tender, perfectly spiced apples.
- 1 cup old fashioned oats
- 1 cup all purpose flour
- 1/2 cup light brown sugar, packed
- 3/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 stick (4 oz) unsalted butter, melted
- 2 lbs apples (about 4–6), peeled and cut into wedges
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons heavy cream
- 4 tablespoons unsalted butter, melted
- To make the topping: In a medium mixing bowl combine oats, flour, sugar, pecans, cinnamon and salt. Toss until well combined. Add the melted butter and toss until well distributed and clumpy. Refrigerate for 10 minutes while you prepare the filling.
- To make the filling: In a small bowl, whisk together both sugars and the cornstarch until well combined. Place the apple wedges in a large mixing bowl and toss with the sugar/cornstarch mixture. Add the vanilla, cream and melted butter and toss until everything is well mixed.
- Preheat an oven to 350 degrees F. Transfer apples to a skillet large enough to hold the filling and topping (I used a 10″ cast iron). Remove the topping from the fridge and evenly distribute over the top of the apples. Put the skillet in the oven and bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbling. Remove from the oven and allow to cool for 10-15 minutes. Serve warm.
The type of apples you use is entirely up to you! My favorite apples to bake with are honeycrisp apples. I used about 4 softball sized honeycrisp apples in this recipe.
You can use a skillet for this recipe or a baking dish if that’s what you have on hand.
I prefer my apple pieces a little thicker, so I cut them into about 1/3″ slices.