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Cinnamon apple crisp for fall with caramelized apple slices

No Oven Apple Crisp (Stovetop Apple Crisp)

Tender cinnamon spiced apples simmered on the stovetop and topped with a crunchy toasted oat topping. A warm, comforting fall dessert made entirely in a skillet, no oven required, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
5 minutes
Total Time 30 minutes
Servings: 7
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Apple Filling:
  • 6 medium-large apples about 2.5 to 3 lbs / 1.1 to 1.4 kg, preferably Granny Smith or a mix, peeled, cored, and cut into ½ inch (1.3 cm) chunks
  • ⅓ cup 67g packed brown sugar
  • ¼ cup 50g granulated sugar
  • 1 tablespoon 15ml fresh lemon juice
  • 1 teaspoon 5ml ground cinnamon
  • ½ teaspoon 2.5ml vanilla extract
  • ¼ teaspoon 1.25ml salt
  • 2 tablespoons 28g unsalted butter
  • Optional: ½ teaspoon 2.5ml cornstarch mixed with 1 tablespoon water, for a thicker sauce
  • Oat Topping:
  • 1 cup 90g old-fashioned rolled oats
  • ⅓ cup 40g all-purpose flour, or almond flour for gluten-free
  • ⅓ cup 67g packed brown sugar
  • ½ teaspoon 2.5ml ground cinnamon
  • ¼ teaspoon 1.25ml salt
  • 4 tablespoons 57g unsalted butter, melted
  • Optional: ⅓ cup 40g chopped pecans or walnuts, for extra crunch

Method
 

  1. Wash, peel, core, and chop the apples into even ½ inch pieces. Toss immediately with the lemon juice to prevent browning.
  2. In a small bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and stir until clumpy and evenly moistened. Add the nuts if using, then set aside.
  3. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples, brown sugar, granulated sugar, cinnamon, vanilla, and salt, and stir to coat evenly. Cover and cook for 8 to 12 minutes, stirring occasionally, until the apples soften but still hold some bite. For a thicker sauce, stir in the cornstarch slurry during the last 2 to 3 minutes and cook until glossy.
  4. Reduce the heat to low and sprinkle the oat topping evenly over the apples. Cover and cook 3 to 5 minutes more until the topping warms through. For extra crunch, uncover and cook 1 to 2 minutes while stirring gently, or toast the topping separately in a dry pan before adding it.
  5. Remove from heat and let the crisp rest for 5 minutes to allow the sauce to thicken. Serve warm with vanilla ice cream, whipped cream, or yogurt.

Notes

  • Use a mix of firm, tart apples like Granny Smith with a sweeter variety like Honeycrisp for the best flavor and texture balance.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water to restore moisture.
  • Freeze the apple filling separately for up to 2 months. Prepare fresh topping when ready to serve, as the assembled crisp does not freeze well.
  • For gluten-free, use certified gluten-free oats and a gluten-free flour blend or almond flour in the topping.