Apples and cranberries are two of the best tastes of the season, and they are combined in this Skillet Apple Cranberry Crisp recipe.
My mom recently gave me her cast iron skillets, because she finds them too heavy now that she is in her 80s. So I have been experimenting with cooking in cast iron, and it is perfect for dishes that go from the stove top to the oven. I wanted to try making apple crisp in the skillet, and after browsing Pinterest for a while I found this pin which looks delicious.
I liked that the recipe uses coconut oil instead of butter, which makes it dairy free. My teenage son has a dairy intolerance, and the holidays are tough for him since so many of our favorite recipes have lots of dairy! This quick and easy dessert makes a great ending to a family meal that we can all enjoy.
I changed up the recipe by adding in cranberries, changing the nuts from walnuts to pecans and adding oatmeal to the topping. I thought the cranberries would make it more seasonal, and they add a nice burst of tartness to offset the sweet apples.
To make the crisp I sauteed the apples and cranberries on the stove for about 10 minutes to soften them, and then put on the crumbly oatmeal and pecan topping and baked it in the oven until the topping was crispy. Only having one pan to clean up is so convenient!
I served my son and then topped the crisp off with a little bit of ice cream, since ice cream and apple crisp just seem to go together. I made the crisp in a 6″ skillet, which was just right for 4 people. But you could double the recipe and use a larger skillet if you are feeding a large family. I am going to be trying out more cast iron skillet recipes over the next few months, so if you have any favorite things to cook in one let me know what it is!
- 1 t. coconut oil
- 3 apples
- ½ c. cranberries
- ¼ c. pecans
- ¼ c. oatmeal
- 2 T. brown sugar
- 1 T. coconut oil
- ½ t. cinnamon
- ⅛ t. salt
- Preheat the oven to 350.
- Heat an oven proof skillet on low heat while you peel, core and slice the apples.
- Put the 1 t. of coconut oil in the skillet and saute the apples and cranberries for about 10 minutes.
- While they are cooking put the pecans, oatmeal, brown sugar, coconut oil, cinnamon and salt in a food processor and process until crumbly. Make sure not to over process the mixture.
- Spread the topping over the apple and cranberry mixture and then bake for 15 minutes.
For more Pinterest remakes, here are a few of my favorite blogs:
- 5 minute Christmas ornament by Confessions of an Overworked Mom
- Snickerdoodle dairy free Christmas cookie recipe by Our Homemade Life
- Whipped White Chocolate Body Butter by Food Fun Family
- Popsicle Stick Snowflake Wreath by Mom Does it All
- Snowman Sugar Cookie Sticks by Sincerely, Mindy
- Easy DIY Reindeer Ornament Your Child Can Make by Mommy Snippets
- Beeswax Glitter Candle by Mom Always Finds Out