Harvest Apple Crisps
For our September Recipe of the Month, we’re celebrating apple season with a sweet and comforting harvest apple crisp that you’ll have on rotation all fall. We love to prepare this dessert in mini servers, but it can also be made in a 10.25-inch cast iron skillet. Follow the same recipe, and before adding the filling, coat the pan with one tablespoon of butter and ¼ cup of brown sugar and bake for 40-45 minutes. It’s time to start slicing apples!
6 medium apples (Granny Smith or Honeycrisp), peeled and cored, sliced ¼ inch
1 tablespoon lemon juice
¼ cup sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
4 teaspoons butter, divided
4 tablespoons brown sugar, divided
1 cup old-fashioned rolled oats
½ cup flour
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon salt
½ cup unsalted butter, cubed into small pieces
Vanilla ice cream for serving
- Preheat the oven to 350 F. Place the minis servers on a sheet pan and put in oven to preheat.
- To make the filling, combine apples and lemon juice in a large bowl. Add sugar, cinnamon, nutmeg, and salt to the apples, then gently toss until everything is evenly coated.
- To make the crisp topping, mix oats, flour, brown sugar, cinnamon, and 1/2 teaspoon salt. Add cold butter pieces to the oats, then using your fingers or a fork, quickly work the butter into the dry ingredients. The mixture will resemble coarse crumbs when it’s ready.
- Remove the preheated servers from the oven, add one teaspoon butter and one tablespoon brown sugar to each of the servers, mixing just a bit. (Skip the brown sugar if you don’t want your crisp as sweet!)
- Divide the filling evenly between the mini cast iron servers, then pack gently so there’s room for the crisp topping.
- Sprinkle the topping over the apples, covering everything completely. Place servers back in the oven and bake for 20–25 minutes, or until the apples are cooked through and the topping is golden brown.
- Allow the mini apple crisps to cool slightly before enjoying. Serve warm with a scoop of ice cream and a sprinkle of cinnamon.