Apple Granola Crisp

5 from 1 vote

This easy apple granola crisp features warmly spiced apples baked under a crunchy maple oat topping with coconut, pumpkin seeds and sesame. An easy skillet apple crisp that’s perfect for fall.

Prep Time20

Cook Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 325kcal

Author: Andrea Mut

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.

Notes

Apples: I like a mix of apples for different textures and sweetness levels. For this crisp I used McIntosh, Cortland and Spartan, and I often add Granny Smith. McIntosh break down as they bake, adding softness to the filling. If using just one type, choose Cortland, Spartan, Honeycrisp or Northern Spy rather than Granny Smith or McIntosh.

Resting the filling: Don’t skip the 15 minute rest for the apple filling. It draws out the apple juices so the cornstarch can thicken the filling properly.

Thickener: Tapioca starch or arrowroot can replace the cornstarch in the same amount, or use 2 tablespoons of all-purpose flour (the filling will be slightly less glossy).

Pan: No cast iron skillet? Use any 10-inch (25 cm) oven-safe skillet or an 8x8-inch (20 cm) or 9-inch (23 cm) baking dish. Always bake on a baking tray to catch any drips.

Gluten-free: Use certified gluten-free oats (if you can tolerate them) and a 1:1 gluten-free flour blend in the topping.

Dairy-free: Use coconut oil or vegan butter and serve with dairy-free ice cream or coconut yogurt.

Make ahead: Prepare the filling and refrigerate, covered, overnight. Store the topping separately in a covered container and assemble just before baking.

Storage: Refrigerate leftovers, covered, for up to 1 week, or freeze for up to 3 months. Thaw overnight in the fridge.

Reheating: Warm individual portions in the microwave, or reheat the whole skillet in a 325°F oven for 15 to 20 minutes to re-crisp the topping.

Nutrition