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Cozy Cast Iron Apple Crisp Recipe With Bourbon Caramel and Oat Crumble for Easy Fall Dessert

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A warm and inviting apple crisp baked in a cast iron skillet featuring a crunchy oat crumble topping and a rich bourbon caramel drizzle, perfect for cozy fall evenings.

Ingredients

Scale
  • 6 medium apples, peeled, cored, and sliced (preferably Granny Smith or Honeycrisp)
  • 2 tablespoons bourbon (or vanilla extract as substitute)
  • ½ cup packed dark brown sugar
  • 1 cup old-fashioned rolled oats
  • ½ cup all-purpose flour (or almond flour/gluten-free baking flour for gluten-free version)
  • ½ cup (1 stick) cold unsalted butter, cubed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (optional, for caramel drizzle)
  • 3 tablespoons butter (for caramel sauce)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Peel, core, and slice apples into ¼-inch thick slices. Toss with lemon juice to prevent browning.
  3. In a bowl, stir apples with bourbon, vanilla extract, ¼ cup brown sugar, cinnamon, nutmeg, and salt until evenly coated.
  4. Transfer apples evenly to a 10-inch cast iron skillet.
  5. In a separate bowl, combine oats, flour, ¼ cup brown sugar, cinnamon, and salt.
  6. Cut cold butter into the dry ingredients using fingers or a pastry cutter until mixture resembles coarse crumbs with pea-sized butter bits.
  7. Sprinkle the oat crumble evenly over the apples without pressing down.
  8. Bake on the middle oven rack for 40-45 minutes until topping is golden and apples are bubbling.
  9. While baking, prepare bourbon caramel sauce: melt ½ cup brown sugar with 3 tablespoons butter and heavy cream over medium heat, stirring constantly until thickened and amber-colored. Remove from heat and stir in 1 tablespoon bourbon.
  10. Drizzle bourbon caramel over the baked crisp and let cool for at least 10 minutes before serving.

Notes

If topping browns too fast, loosely cover with foil halfway through baking. Use cold butter for the crumble to ensure a crunchy texture. Let the crisp cool for 10 minutes before serving to allow juices to thicken. For gluten-free, substitute flour with almond or gluten-free flour and use certified gluten-free oats. Vanilla extract can replace bourbon for a non-alcoholic version.

Nutrition

Keywords: apple crisp, bourbon caramel, oat crumble, fall dessert, cast iron skillet, easy dessert, cozy dessert, autumn recipe

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