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Skillet Apple Crisp in a skillet cooked with ice cream on top, angle to show the inside, with apples in the back

Cast Iron Apple Crisp

This small-batch cast iron apple crisp is the perfect crisp for anyone searching for a simple, satisfying treat that they can make and enjoy within 45 minutes. This vegan apple crisp adds blueberries and lemon for a full flavored tasty dessert.
*This recipe is for small skillets (5 inches) - be sure to double it if you have a large one*
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 2
Calories 240 kcal


Crisp Filling

  • 1 scant cup of gala apple
  • 2 tbsp blueberries
  • ½ tbsp lemon juice
  • ¼ tablespoon lemon zest
  • 1 tablespoons maple syrup
  • ¼ tsp corn starch
  • ¼ teaspoon all spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Crisp Topping

  • 3 tbsp rolled oats
  • 1 tbsp flour
  • 1 tablespoons vegan butter melted
  • 2 tablespoons maple syrup
  • 1 tbsp walnuts chopped
  • 1 tablespoon brown sugar
  • ¼ tsp salt
  • ½ tsp cinnamon


  • Preheat the oven to 350 F degrees and lightly spray your skillet.
  • Peel and cork your apples. Cut them into ¼ inch wedges, approx the size of a blueberry.
  • Place all filling ingredients into a small mixing bowl and mix well using a spatula. The filling will be well coated with cinnamon and maple syrup when it is done mixing.
  • Pour the filling mixture into the skillet so it is spread throughout the bottom of the skillet evenly.
  • Using a medium size mixing bowl, place all topping ingredients into the bowl and mix well. The filling will be wet.
  • Sprinkle the topping on top of the filling until it is properly covered. The entire top of the filling should be covered with the topping.
  • Bake for 30 minutes. The crisp should be golden brown and the filling should be bubbling.
  • Let cool for five minutes, then serve! Option to top with vegan whip cream and ice cream.
  • This crisp will last up to 3 days in an air tight container in the fridge


If you are using a cast iron that is over 5 inches, double the recipe.
Use soft apples, as they cook quicker. Gala is preferred, but fuji will work too.
Use fresh blueberries. If you do not have fresh blueberries, allow your frozen blueberries to thaw and then remove any excess water.
Be sure to cut your apples into bite sizes pieces so they are the same size of the blueberries.


Serving: 2gCalories: 240kcalCarbohydrates: 40gProtein: 3gFat: 9gSaturated Fat: 2gTrans Fat: 1gSodium: 342mgPotassium: 160mgFiber: 2gSugar: 26gVitamin A: 281IUVitamin C: 4mgCalcium: 62mgIron: 1mg
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