A serving of Skillet Cranberry Apple Crisp
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Skillet Cranberry Apple Crisp

This gluten-free recipe for Skillet Cranberry Apple Crisp with Pecan Oat Topping has sugar-free options. Tender apples, tart cranberries and a sweet crispy topping makes this a stellar dessert.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 8
Calories 363.01kcal
Author Flavour & Savour

Equipment

Ingredients

Pecan-Oat Crisp Topping

  • 3/4 cup gluten-free flour blend ( I used Bob's Red Mill 1-1 Gluten Free Baking Flour)
  • 3/4 cup pecans finely chopped
  • 3/4 cup old-fashioned rolled oats gluten-free, if necessary
  • 1/2 cup packed light brown sugar, or Lacanto Golden Monkfruit all natural sugar substitute
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted

Filling

  • 3 pounds apples peeled, cored, halved and cut into 1/2-inch-thick wedges (about 9 medium apples)
  • 1/2 tsp cinnamon, optional
  • 1 cup apple cider, or unsweetened apple juice
  • 2 tsp lemon juice
  • 2 tbsp unsalted butter
  • 1/2 cup fresh cranberries

Instructions

Crisp Topping

  • Heat oven to 450°F.
  • In a medium bowl, combine gluten-free flour, pecans, oats, sugar (or sugar substitute), cinnamon and salt. Add melted butter and stir until mixture is moistened and crumbly. Set aside.
    Close up view of a bowl of Skillet Cranberry Apple Crisp

Filling

  • In a large bowl, toss apples with cinnamon and sugar or sugar substitute. Set aside.
  • Heat apple cider in a 12-inch skillet over medium-high heat until reduced to 1/2 cup, about 5 - 7 minutes. Transfer apple cider to a measuring cup or small bowl and add 2 teaspoons lemon juice.
  • Heat butter in the same (empty) skillet over medium heat. Add apple mixture. It will seem like the pan is too full, but once the apples cook, they will reduce in size. Cook, turning the apples frequently until they begin to soften, about 12 - 14 minutes. Don't fully cook.
    Sliced apples in cast iron skillet
  • Add 1/2 cup fresh cranberries to the pan. Remove the pan from the heat and stir in the apple cider-lemon mixture until apples are fully coated.
    Apples and cranberries in a cast iron skillet
  • Sprinkle the topping mixture over the apples and cranberries, covering completely. If making ahead of time, cover and refrigerate until ready to bake.
    Add crisp topping ingredients to apple cranberry crisp
  • Place skillet on a baking sheet to prevent spills in the oven. Bake at 450°F for 15 to 20 minutes until apples are tender and topping is golden brown. Cool on wire rack for 15 minutes before serving. Delicious with a scoop of ice cream, whipped cream or whipped coconut milk!

Notes

This Skillet Cranberry Apple Crisp is delicious served warm or at room temperature. Enjoy!

Nutrition

Calories: 363.01kcal | Carbohydrates: 42.47g | Protein: 3.66g | Fat: 22.25g | Saturated Fat: 9.8g | Cholesterol: 38.03mg | Sodium: 150.79mg | Potassium: 282.66mg | Fiber: 7.37g | Sugar: 21.64g | Vitamin A: 533.86IU | Vitamin C: 9.41mg | Calcium: 33.91mg | Iron: 1.2mg