This Apple Granola Crisp is a simple twist on the Apple Berry Granola Crisp from my cookbook, My Pocket Kitchen: Easy, Nutritious & Everyday Delicious (page 163). I made a couple of small tweaks so it's perfect for fall when you want to enjoy all the delicious apples. It's an easy skillet apple crisp with tender apples under a crunchy granola-like topping loaded with coconut, pumpkin seeds and sesame.
Quick Summary: Apple Granola Crisp
- Prep Time: 15 minutes (plus 15 minutes resting)
- Cook Time: 45 to 60 minutes
- Total Time: about 1 hour 30 minutes
- Serves: 8
- Calories: 325 per serving
- Dietary Info: Vegetarian; easily made gluten-free or dairy-free
- Cook Method: Oven baked in a cast iron skillet
- Difficulty: Easy
- Flavour Profile: Sweet, warm spiced, nutty and buttery with a hint of tart apple
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If you are looking for more easy baked goods, you'll want to try my Best Banana Bread, Classic Cocoa Brownies (also in my cookbook pg. 173) or my Coconut Panna Cotta.
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🥘Ingredients and Substitutions
Apples: I like using a mix of apples for different textures and sweetness levels. For this crisp I used local McIntosh, Cortland and Spartan. I often add Granny Smith but they weren't available. McIntosh break down as they bake, adding a lovely softness to the filling. You'll still get delicious results using just one type, but if you do, go for Cortland, Spartan, Honeycrisp or Northern Spy over Granny Smith or McIntosh. There are many other apples available but these are my usual go-tos.
Brown sugar: Light or dark brown sugar both work. Dark adds a deeper molasses flavour. If you don't have brown sugar, white granulated sugar works as well or sweeten to taste with maple syrup.
Cornstarch: Thickens the apple juices so the filling is saucy, not watery. Tapioca starch or arrowroot can be used in the same amount, or use 2 tablespoons of all-purpose flour instead (the filling will be slightly less glossy).
Lemon juice: Brightens the flavour and keeps the apples from browning while they rest.
Vanilla, cinnamon and salt: Classic warm flavours. Add a pinch of nutmeg or cardamom if you like.
Oats: Large flake or old fashioned oats give the best texture. Quick oats will work but the topping will be less chunky. Use certified gluten-free oats for a gf version as long as you can tolerate them.
Flour: All-purpose flour binds the topping. Whole wheat flour or a 1:1 gluten-free blend can be substituted.
Coconut: Unsweetened shredded coconut adds chew and toasty flavour. Replace with chopped pecans or walnuts if you're not a coconut fan and if sweetened coconut is all you have on-hand that will work too. Just adjust the sweetness to taste.
Pumpkin or sunflower seeds: Use raw seeds since they toast in the oven. Chopped nuts are a great swap.
Salted butter: If using unsalted, add an extra pinch of salt. Coconut oil or vegan butter works for a dairy-free version.
Maple syrup or honey: Adds sweetness and helps the topping clump into crunchy, granola-like clusters.
Sesame seeds and ground ginger: A subtle warmth and crunch that sets this apple crisp apart from the usual.
For a complete list of ingredients see the recipe card below.
Variations
Apple berry crisp: For the original version from my cookbook, use 4 apples, 4 cups of mixed frozen berries and increase the cornstarch to 2 tablespoons. You'll find the full recipe on page 163 of the My Pocket Kitchen Cookbook.
Apple pear crisp: Swap half the apples for firm, ripe pears.
Nutty topping: Replace the coconut and seeds with chopped pecans, walnuts or almonds.
Caramel apple crisp: Drizzle warm caramel sauce over the crisp just before serving.
Gluten-free: Use certified gluten-free oats (if you can tolerate them) and a 1:1 gluten-free flour blend.
Dairy-free: Use coconut oil or vegan butter and serve with dairy-free ice cream or coconut yogurt.
🔪How to Make Skillet Apple Crisp
Step 1 - Make the filling. Preheat the oven to 350°F and grease a 10-inch (25 cm) cast iron skillet with butter. In a large bowl, toss the sliced apples with brown sugar, cornstarch, lemon juice, vanilla, cinnamon and salt. Let sit for at least 15 minutes, or cover and refrigerate overnight.
Step 2 - Make the granola topping. In another bowl, stir together the oats, flour, brown sugar, coconut, seeds, melted butter, maple syrup, sesame seeds, ginger and salt until well combined.
Step 3 - Fill the skillet. Transfer the apple filling and any juices to the prepared skillet.
Step 4 - Top and bake. Spread the topping evenly over the apples, set the skillet on a baking tray and bake for 45 minutes to 1 hour, until bubbling and golden. Cover loosely with foil if it browns too quickly. Cool for 10 minutes before serving.
For detailed instructions see the recipe card below.
It's the perfect dessert to follow heart-warming meals like these Braised Short Ribs or my delicious Chicken in White Wine.
Expert Tips
- Don't skip the resting time. Letting the apples sit draws out their juices so the cornstarch can do its job and the filling thickens properly.
- Slice evenly. Cut the apples to a similar thickness so they bake at the same rate.
- Use a baking tray. A full skillet can bubble over, and a tray saves you from scrubbing burnt sugar off the oven floor.
- Look for the bubbles. The crisp is done when the juices are bubbling thickly around the edges, not just when the top is golden. That's your sign the cornstarch has fully thickened.
- Let it cool a bit. The filling sets as it cools, so waiting 10 minutes gives you neater scoops.
Recipe FAQs
The best apples for apple crisp are a mix of varieties for different textures and sweetness levels, such as McIntosh, Cortland, Spartan and Granny Smith. If using just one type of apple for apple crisp, choose Cortland, Spartan, Honeycrisp or Northern Spy rather than Granny Smith or McIntosh. There are many other varieties to choose from but these are common types.
Yes, skillet apple crisp can be made ahead. Prepare the apple filling and store it covered in the fridge overnight, and keep the topping in a separate covered container. Assemble and bake when ready. You can also bake the apple crisp completely and reheat it in a 325°F oven for 15 to 20 minutes.
No, you don't need a cast iron skillet to make apple granola crisp. Any 10-inch (25 cm) oven-safe skillet or an 8x8-inch or 9-inch baking dish will work. Baking time may vary slightly, so watch for a bubbling filling and golden topping.
The main difference between apple crisp and apple crumble is the topping. Apple crisp traditionally includes oats, which bake up crunchy and golden, while apple crumble usually has a streusel-style topping made with flour, butter and sugar and no oats.
Yes, you can freeze skillet apple crisp for up to 3 months. Let it cool completely, wrap tightly or transfer to a freezer-safe container, then thaw overnight in the fridge and reheat in the oven until warmed through. The topping could loose some of it's crispiness in the freezing and thawing process.
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📖 Recipe
Apple Granola Crisp
Ingredients
Apple Filling
- 6 medium apples, cored and sliced about ¼-inch thick, peeling optional, see notes for apple varieties
- ¼ cup brown sugar, packed
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Topping
- 1 cup large flake or old fashioned oats
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- ¼ cup shredded coconut, unsweetened
- ¼ cup raw pumpkin or sunflower seeds
- ¼ cup salted butter, melted, plus more for greasing the pan
- 3 tablespoon pure maple syrup or honey
- 2 tablespoon sesame seeds
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Optional Garnishes
- vanilla ice cream
- whipped cream
- Greek yogurt
Instructions
- Preheat the oven to 350°F. Generously grease a 10-inch (25 cm) cast iron skillet or equivalent sized baking dish, with butter.
- In a large bowl, combine apples, brown sugar, cornstarch, lemon juice, vanilla, cinnamon and salt, stirring until everything is well coated. Let sit at room temperature for a minimum of 15 minutes and up to overnight, covered in the fridge.6 medium apples, cored and sliced about ¼-inch thick, , 1 tbsp lemon juice, 2 tsp pure vanilla extract, 1 tsp ground cinnamon, ¼ tsp salt
- In another large bowl combine oats, flour, brown sugar, coconut, pumpkin or sunflower seeds, melted butter, maple syrup, sesame seeds, ground ginger and salt. Stir until everything is well combined.1 cup large flake or old fashioned oats, ½ cup all-purpose flour, ⅓ cup brown sugar, ¼ cup shredded coconut, ¼ cup raw pumpkin or sunflower seeds, ¼ cup salted butter, 3 tbsp pure maple syrup or honey, 2 tbsp sesame seeds, ¼ tsp ground ginger, ¼ tsp salt
- Transfer apple filling to prepared skillet and spread the topping evenly over the apples. Place on a baking tray and bake in preheated oven for 45 minutes to 1 hour, until the filling is bubbling and topping is golden brown. If topping starts over-browning, cover loosely with foil.
- Remove from oven and let cool for a minimum of 10 minutes before serving. Serve topped with vanilla ice cream, whipped cream or Greek yogurt if desired.
- Store leftovers, covered, in the fridge for up to 1 week or freeze for 3 months.
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Andrea says
Your new favourite dessert for fall!