Salted Caramel Apple Crisp Skillet Recipe – Easy Extra Crumble Dessert

Imagine opening your front door on a chilly afternoon, and the aroma of sweet apples mingling with warm cinnamon and gooey salted caramel follows you all the way from the kitchen. You know, that scent that makes you pause for a second—eyes closed, breathing deep, already smiling because you can almost taste what’s coming. The first time I whipped up this salted caramel apple crisp skillet (with extra crumble topping, because why not!), it was a rainy Saturday, and I’d just found a bag of apples at the back of the fridge. I was knee-high to a grasshopper when I first fell in love with apple crisps at our county fair, but I’d never tasted one quite like this.

Honestly, there’s something magical about transforming a few humble apples and pantry staples into pure, nostalgic comfort. My grandma used to make a simple crisp, but she never added the salted caramel or piled on the extra crumbly topping. Let’s face it, that’s what makes this special—I wish I’d stumbled on this combo years ago! It’s dangerously easy; just toss everything in a skillet, and let the oven do its thing. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Every time I make this, my family can’t resist sneaking bites right off the cooling rack. My husband claims it’s the best apple dessert he’s ever tasted (and that’s saying something). The extra crumble makes it perfect for potlucks, cozy nights in, or when you want to brighten up your Pinterest dessert board. I’ve tested and retested this recipe (in the name of research, of course)—it’s now a staple for family gatherings and gifting. It feels like a warm hug in a skillet, and you’re going to want to bookmark this one!

Why You’ll Love This Salted Caramel Apple Crisp Skillet

Let me share why this salted caramel apple crisp skillet recipe is my favorite (and soon to be yours too). Years of trial and error, countless taste tests, and honest feedback from my toughest critics—my kids—have helped me perfect this dessert. Here’s what makes it stand out:

• Quick & Easy: Comes together in under 20 minutes of prep—no pre-cooking apples, no fuss. Perfect for busy weeknights or when you need a last-minute treat.
• Simple Ingredients: Not a single fancy item required. You probably have everything you need in your pantry and fridge—just apples, oats, flour, butter, sugar, and a little caramel.
• Perfect for Any Occasion: This crisp shines at brunch, potlucks, cozy dinners, and especially holiday mornings. I’ve brought it to more than one Friendsgiving, and it always disappears fast.
• Crowd-Pleaser: Kids gobble it up, adults request the recipe, and even picky eaters go for seconds. Trust me, this gets rave reviews every time.
• Unbelievably Delicious: The combination of tender apples, buttery crumble, and salty-sweet caramel is pure comfort food. The extra crumble on top? That’s the game-changer—crisp, golden, and just a bit chewy in spots.

You know what sets this apart from the regular apple crisp? It’s that extra heap of crumble topping (I double the usual amount), and the salted caramel drizzle both inside and out. Plus, baking in a skillet gives the edges a beautiful caramelized crunch that you just don’t get in a regular baking dish. If you’ve ever been disappointed by soggy crisp or bland apples, you’ll love how this recipe balances tart and sweet, with a hint of salt for depth.

Honestly, this is comfort food reimagined—faster, richer, and with all the soul-soothing satisfaction. Whether you’re hoping to impress guests or just want a cozy dessert for yourself, this apple crisp skillet is always a winner. The first bite is the kind that makes you close your eyes and savor—bookmark this one for those days when you need a little extra warmth.

What Ingredients You Will Need

This salted caramel apple crisp skillet uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly crunchy texture—without any hard-to-find items. Most of these are pantry staples, and you can easily swap a few things to match what you have on hand or to suit dietary needs.

• For the Apple Filling:
  • 6 medium apples (about 900g), peeled, cored, and sliced thin (Granny Smith for tartness, Honeycrisp for sweetness—mix if you can)
  • 2 tablespoons (25g) granulated sugar (adjust for sweetness of apples)
  • 1 tablespoon (8g) all-purpose flour (thickens the juices)
  • 1 teaspoon ground cinnamon (adds warmth and depth)
  • 1/4 teaspoon ground nutmeg (optional, but lovely)
  • Pinch of salt (balances flavors)
  • 1/2 cup (120ml) salted caramel sauce (store-bought or homemade; reserve extra for drizzling)
  • 1 teaspoon lemon juice (keeps apples bright)
• For the Extra Crumble Topping:
  • 1 cup (120g) all-purpose flour (or use 1:1 gluten-free blend)
  • 1 cup (100g) old-fashioned oats (for hearty texture)
  • 3/4 cup (150g) brown sugar (light or dark; dark gives deeper caramel notes)
  • 1/2 cup (115g) unsalted butter, cold and diced (or dairy-free margarine)
  • 1/2 teaspoon cinnamon (for extra flavor)
  • 1/4 teaspoon sea salt (goes especially well with caramel)
  • 1/2 cup (60g) chopped pecans or walnuts (optional, adds crunch—skip for nut allergies)
• For Serving and Garnish:
  • More salted caramel sauce (for drizzling on top!)
  • Vanilla ice cream or whipped cream (optional, but highly recommended)

Ingredient Notes: I always reach for Kraft or Trader Joe’s salted caramel sauce if I don’t make my own. For apples, firm and tart varieties work best—they hold their shape and balance the sweetness. Feel free to substitute coconut oil for butter if you want this dairy-free. If you’re gluten-sensitive, swap the flour for almond flour or a gluten-free blend (like King Arthur).

For seasonal spins, try mixing in a handful of fresh cranberries in winter or swapping apples for pears in autumn. You can easily make this nut-free by leaving out the pecans and doubling the oats for more crunch. The best part? This recipe is totally forgiving—use what you have!

Equipment Needed

You won’t need anything fancy for this salted caramel apple crisp skillet recipe. Here’s what I use (and some budget-friendly tips):

• 10- to 12-inch oven-safe skillet (cast iron is my favorite for crispy edges, but a stainless or ceramic skillet works too)
• Mixing bowls (one large for apples, one medium for topping)
• Pastry blender or fork (for cutting butter into the crumble—two knives work in a pinch!)
• Peeler and apple corer/slicer (honestly, a paring knife does the job if you’re old-school)
• Measuring cups and spoons (precise measurements make a difference here)
• Rubber spatula or wooden spoon (for mixing and spreading)
• Oven mitts (skillet gets hot!)

Pro Tip: If you don’t have an oven-safe skillet, use an 8×8-inch baking dish—just grease it well. For easy cleanup, line with parchment paper. I’ve tried both cast iron and ceramic; cast iron gives those gorgeous, caramelized edges, but any ovenproof pan does the trick. For the crumble, a pastry blender makes life easier, but fingers work if you don’t mind getting a little messy (I sure don’t).

Maintenance tip: If you’re using cast iron, make sure it’s well-seasoned and dry before and after baking. Budget-wise, I picked up my skillet at a thrift store years ago—it’s still going strong!

Preparation Method

Ready to get baking? Here’s the step-by-step method for making your salted caramel apple crisp skillet with extra crumble topping. Trust me, these details matter for that perfect bite.

1. Preheat your oven: Set to 350°F (175°C). Place the rack in the center (helps with even browning).
2. Prepare the apples: Peel, core, and thinly slice 6 medium apples (about 900g). Toss slices in a large bowl with 2 tablespoons (25g) sugar, 1 tablespoon (8g) flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, pinch of salt, and 1 teaspoon lemon juice. Mix gently until apples are coated and slightly glossy.
3. Layer apples in skillet: Lightly grease your 10- to 12-inch oven-safe skillet. Spread apple mixture evenly in the bottom. Drizzle 1/2 cup (120ml) salted caramel sauce over apples. Stir gently to coat. Pause and check: apples should look glossy and smell sweet-spicy.
4. Make the extra crumble topping: In a medium bowl, combine 1 cup (120g) flour, 1 cup (100g) oats, 3/4 cup (150g) brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon sea salt, and 1/2 cup (60g) chopped nuts (if using). Add 1/2 cup (115g) cold, diced butter.
5. Blend the crumble: Use a pastry blender, fork, or your fingers to cut the butter into the dry ingredients until the mixture looks like big, coarse crumbs (some pea-sized bits are perfect). The topping should feel a little sandy but stick together if you pinch it.
6. Pile on the topping: Sprinkle crumble evenly over the apples, covering every nook and cranny. Don’t press down too hard (you want it loose for maximum crunch).
7. Bake: Place skillet in the oven. Bake for 40–45 minutes, until the topping is golden brown and the apples are bubbling around the edges. If your oven runs hot, check at 35 minutes. You’ll smell toasted oats and caramel!
8. Troubleshooting: If the topping browns too quickly, cover loosely with foil for the last 10 minutes. If apples aren’t bubbling, give it another 5 minutes. (I’ve had apples take longer if sliced thick or if the pan is crowded.)
9. Cool and serve: Remove skillet from the oven. Let crisp cool for 15–20 minutes before serving—this helps the juices thicken and keeps the topping crisp. Drizzle with extra salted caramel sauce.
10. To serve: Scoop into bowls and top with vanilla ice cream or whipped cream. The crisp should be bubbling, with the crumble crisp and golden.

Efficiency tip: While the crisp bakes, clean up your prep bowls or whip up homemade caramel sauce. If you want extra thick topping, double the crumble and freeze half for a future batch (I always do!).

Personal note: I’ve learned the hard way—don’t skip cooling time. If you do, the juices run everywhere and the topping gets soggy. Trust me, patience pays off for that perfect scoop!

Cooking Tips & Techniques

After baking dozens of apple crisps over the years, I’ve picked up a few tricks that make all the difference—especially for this salted caramel apple crisp skillet recipe.

• Apple selection matters: Use a mix of tart and sweet apples (Granny Smith + Honeycrisp is my go-to). Soggy crisps happen if apples are too soft or watery, so choose firm ones.
• Crumble texture: Keep the butter cold when making the topping. Warm butter melts too fast and can make the crumble greasy instead of crisp. If your kitchen is warm, chill the topping in the fridge for 10 minutes before baking.
• Layering technique: Drizzle the caramel sauce over apples before adding the crumble for even distribution. If you add it on top, it can make the topping too soft.
• Common mistakes: Don’t slice apples too thick—they’ll stay crunchy, not tender. On the flip side, too thin and they’ll turn mushy. Aim for 1/4-inch slices. If you notice the topping browning too fast, tent with foil for the last stretch.
• Personal fails: One time, I forgot the flour in the filling. The apples released too much juice, and the whole thing was soupy. Lesson learned: Don’t skip the flour—it’s your insurance against sogginess.
• Timing and multitasking: Prep the crumble while the apples are sliced to save time. If you’re making homemade caramel, do it while the crisp bakes.
• Consistency: For uniform topping, mix with your hands and break up any big clumps. Don’t overmix, or the butter melts and loses the crumbly texture.

Honestly, these little tweaks are what make this recipe reliable every time. Follow these tips, and you’ll get that perfect blend of bubbling apples and crispy crumble—no more soggy crisps or uneven baking!

Variations & Adaptations

This salted caramel apple crisp skillet recipe is endlessly flexible—here’s how you can make it your own:

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend or almond flour. Make sure your oats are certified gluten-free.
• Dairy-Free: Use vegan butter or coconut oil in place of regular butter. Opt for coconut-based caramel sauce (Trader Joe’s has a great one!).
• Nut-Free: Skip the pecans/walnuts and add sunflower seeds or extra oats for crunch.
• Seasonal Twist: Replace apples with pears or add fresh cranberries for a wintery touch. In summer, swap for peaches or plums (delicious!).
• Flavor Boost: Stir in 1/4 cup dried cherries or raisins to the apple mixture for more depth. Add a little orange zest for brightness.
• Different Cooking Methods: No skillet? Use a ceramic or glass baking dish. For mini crisps, divide apples and crumble among ramekins and bake for 25–30 minutes.
• Personal favorite: I sometimes toss in a handful of chopped dark chocolate to the topping—sounds wild, but that gooey chocolate-caramel combo is incredible.

Don’t be afraid to experiment—this recipe is forgiving. Whether you’re baking for allergies, seasons, or just personal taste quirks, there’s a version here for everyone.

Serving & Storage Suggestions

This salted caramel apple crisp skillet is best served warm, straight from the skillet for that oozy, comforting effect. Here’s how I like to serve and store it:

• Serving Temperature: Warm is ideal—let it cool for 15–20 minutes after baking for best texture. Top with vanilla ice cream or whipped cream (the way it melts into the crisp is dreamy).
• Presentation: I love scooping big, rustic portions right from the skillet and drizzling extra salted caramel sauce on each serving. For parties, sprinkle a little sea salt and chopped nuts on top for a fancy touch.
• Complementary Dishes: This crisp pairs beautifully with hot coffee, spiced chai, or mulled cider. For brunch, serve alongside scrambled eggs or a savory quiche for balance.
• Storage: Cover leftovers tightly and refrigerate for up to 3 days. For longer storage, freeze portions in airtight containers for up to 2 months—thaw overnight before reheating.
• Reheating Tips: Warm single servings in the microwave for 30–45 seconds, or reheat the whole skillet in a 350°F (175°C) oven for 10–12 minutes. The crumble stays crisp if you reheat uncovered.
• Flavor Development: Honestly, it tastes even better the next day as the flavors meld. Just don’t expect it to last long—my family polishes it off by day two!

Nutritional Information & Benefits

Here’s a quick look at the estimated nutritional values for one serving (about 1/8th of the skillet):

• Calories: 320
• Carbohydrates: 54g
• Protein: 3g
• Fat: 12g
• Fiber: 5g
• Added Sugar: 25g

Health Benefits: Apples provide vitamin C, potassium, and fiber, while oats add whole grain goodness and help keep you full. Using nuts boosts healthy fats and extra protein. If you choose dairy-free or gluten-free substitutions, this crisp can fit into more dietary plans.

Dietary Notes: Contains gluten and dairy (unless you adapt as above). Nuts are optional for those with allergies. If you’re watching sugar, halve the caramel or use less brown sugar—still tastes great! I love knowing I’m serving up a dessert that’s a bit wholesome alongside the indulgence.

Conclusion

If you’re looking for a dessert that’s comforting, easy, and guaranteed to impress, this salted caramel apple crisp skillet with extra crumble topping is absolutely worth trying. It’s the kind of recipe that becomes a tradition—one you’ll customize for your own family, tweak with the seasons, and come back to, again and again.

Honestly, the gooey apples, salty caramel, and extra crispy topping make this a standout. I love it because it’s simple, flexible, and deeply satisfying (plus, it’s just fun scooping straight from the skillet!). Don’t be shy to swap ingredients or add your personal twist—cooking should feel creative, not fussy.

Give this recipe a try, share your spins in the comments, or tag me on Pinterest with your creations. I’d love to hear how you make it your own! Here’s to warm kitchens, happy hearts, and desserts that make you smile—now go bake up some cozy comfort!

Frequently Asked Questions

Can I make this salted caramel apple crisp skillet recipe ahead of time?

Yes! You can prep the apples and topping separately, then assemble and bake when ready. If you bake ahead, reheat in the oven for 10–12 minutes at 350°F (175°C) to restore the crispiness.

What’s the best type of apple to use?

Firm, tart apples like Granny Smith work best for keeping their shape and balancing the sweetness. Mixing in Honeycrisp or Fuji adds extra flavor—use what you have, as long as they’re not too soft.

Can I make this recipe gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend and ensure your oats are certified gluten-free. The result is just as delicious and crumbly.

What if I don’t have a skillet?

No problem—a ceramic or glass baking dish works well. Just make sure to grease it so nothing sticks. Baking times may be similar; check for golden topping and bubbling apples.

How do I store and reheat leftovers?

Store covered in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven for best texture, or microwave single servings for 30–45 seconds.

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