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  • Twin Springs Fruit Farm

Skillet Apple Crisp, a stove to oven recipe



3/4 cup unbleached all-purpose flour

3/4 cup pecans, chopped fine

3/4 cup old fashioned rolled oats

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1/2 tsp. ground cinnamon

1/2 tsp. table salt

8 Tbs. (1 stick) unsalted butter,melted


3 pounds TSFF cooking apples (*see below) peeled, cored, halved, and cut into 1/2" thick wedges

1/4 cup granulated sugar

1/4 tsp, ground cinnamon (optional)

1 cup TSFF apple cider

2 tsp. juice from 1 lemon

2 Tbs. unsalted butter



Preheat oven to 450F, rack in the middle.

Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside.


Toss apples, granulated sugar, and cinnamon together in a large bowl; set aside. Bring cider to a simmer in 12" oven-safe skillet over medium heat; cook until reduced to 1/2 cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.

Heat butter in now empty skillet over medium heat. When foaming subsides add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated. 

Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes.

Thanks to Cooks illustrated, September - October 2010

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