Skillet Caramel-Apple Crisp Recipe (2024)

My question is why the Skillet? I only have a large one, too big for this recipe. Used a 10" baking pan instead. I would love to know - apart from the aesthetics - why the recipe does not provide for baking in either a skillet or a baking pan.

Very nice recipe. I did make one change, which was to make the caramel sauce at the end, after the crisp was already in the oven. It takes, overall, less time than way. Also, it took me much longer than 4-5 min before it was ready to add the heavy cream. The caramel went great with the crisp and it definitely should not be eliminated if you are considering making this. Get some vanilla ice cream or use the rest of the heavy cream to make whipped cream and it’s a perfect dessert.

Since you made that caramel sauce after, did you replace the 1/2 cup caramel sauce that goes in with the apples with anything? Or was it juicy enough without it?

I used all Granny Smith apples (I love their tartness). Used a bag of caramels, melted COMPLETELY with a bit of water, added half and half, a little vanilla to make caramel sauce.....whole thing was a hit. This is a keeper.

The skillet is a terrible choice for this dish. Apples are too acidic. The picture looks cool but if you take a scoop and flip it upside down in a bowl you'll see a subtle grey color in the stewed apples on the bottom. That's your pan's seasoning eroding into your food.

I took a shortcut by buying salted caramel sauce from Trader Joe's and tossing everything together before starting dinner. I then just slid it into the oven to bake during dinner.It's an excellent fall dessert.

I skipped the caramel altogether. (2 cups sugar! Butter!! Cream!!!) Really good with just the crumble. No need to turn good apples (and pears and raisins, in my version) into candy, imho.

Topping can be multiplied infinitessimally and frozen. When needed, take required amount from freezer, rough chop and use as directed. No fail, and dessert is always an oven away. Use any mix of berries, apples, pears minus the caramel sauce.

Delicious, I followed to a tee. The only thing I would change is increase the oven temp to 375 because it took over an hour to cook the oatmeal to a golden crisp.

This dessert was as good as it looks. I halved the caramel recipe and it was plenty- we never ended up finishing even that much. Local Michigan Macintosh apples were pleasantly tangy but soft and I subbed almond flour without ill effect. Dinner guests said it was 'exceptionally good'.

Made the caramel sauce and mixed with the apple filling day-ahead. Covered w/plastic wrap and then foil and kept in fridge (ala day-ahead apple step in foolproof Tart Tatin on NYT). Also made and set aside the topping. Allowed for much less harried evening while still having hot-from-the-oven deliciousness. Fantastic.

The caramel sauce was delicious! The apples were still too firm after the total cook time I would cut them in thinner slices & make sure the apples are ripe. The topping didn’t brown in time so I cooked it for about an hour total instead of the suggested 40-50 mins. The timing of the recipe is off, the flavor is great!

A simple substitution of a gluten free flour blend will work great.

Georgette, the cast iron skillet does an amazing job with browning, baking this type of recipe. The evenness of the heat. I actually made this recipe using monk fruit instead of sugar. It's fabulous. No one can tell that it does not have sugar. I also made the caramel with monk fruit and it is so yummy!

I made this exactly as written and it was delicious. The caramel sauce was amazing. It did take a few extra minutes for the caramel to brown for me, and I baked the whole thing for 50 min. Served warm with ice cream. Perfect fall dessert.

The crumble came out dry. Too much flour? Not enough butter? It did better on subsequent serving, after sitting in the fridge.

Made this recipe to a tee, and it is some kind of *magic*. Perfect dessert on a snowy day, and the dreamy caramel sauce leftovers will be great in coffee, on ice cream, as an apple dip, etc. My only complaint is, as someone else previously mentioned, the oat crumble mixture on top didn't turn golden brown with the temp and time. I did increase time another 10 minutes, but I wonder if we just needed a bit more butter to mix in. Will repeat a few times with changes and report what works. A winner!

Folks, this is not a skillet dish as I understand skillet dishes—that is, cooked entirely on a stove top. It’s a dish that is baked in a skillet in an oven.

The volume of caramel sauce exceeds what is required by like 75%. The flavor exceeds expectations by like 150%. That means I'm find all sorts of ways to eat too much butter and sugar. Math.

The filling is delicious but the topping turned out floury and dry. Why? Not enough butter?

I just don’t understand the 5 star reviews. Why are we making caramel sauce so complicated? I tried the recipe method of water with sugar and melting butter on top before stirring… if you’ve ever made caramel before by cooking the sugar first to an amber color and then adding butter and then adding cream… stick with that. The transitions feel a lot more clear. The crisp topping is ok but didn’t brown in the 50 minute cook time. Beautiful photo of the recipe but not a standout.

Loved this recipe. It was easy to veganize using vegan butter and vegan cream.

Could I prepare this a day ahead and bake it the following day? I would like to split up the work if I can! Help appreciated :)

Used large baking dish n it was delicious. Used walnuts fine too. Added a third of a cup of spiced rum to caramel. Oooooh good great keeper of a recipe for sure!

DO NOT skip the caramel sauce. 11/10 best apple crisp I have ever made (and I have made many). Followed the recipe to a T, just skipped the pecans since I didn’t have any on hand.

Delicious. I did not have heavy cream on hand so I made it without the caramel sauce. I thought the clove was going to be too much- tasting the apple mixture, it had a strong clove flavor. But it cooked beautifully and the flavors are great.

Good grief this is so good. Never imagined I would have a problem having too much caramel… but next time I’d make half. Party pleaser!

Very nice recipe, however making caramel without a thermometer is very challenging. 2nd attempt with a thermometer wait for it to reach 175degrees celsius and then put in the cream immediately.

This was easy and got raves from my friends. I did the same as another reader and used Trader Joe's salted caramel sauce in a jar which was a huge time-saver (skip straight to step 4!) I'm not sure why people are weirded out about the skillet but if you are I think any thick-bottomed pan would be ok. I used two different types of firm, tart apples from my local farmer's market.

The caramel hardens on contact with the cold apples so it is better to put the caramel on the bottom of the pan or drizzle it on top of the apples.