Bourbon Apple Skillet Crisp

8 servings
45 Minutes

Bourbon splashed apple slices and sweet cinnamon sugar bake in a cast iron skillet with an oat pecan crisp for a breakfast that tastes like dessert. Get all the fall feels with this warm and cozy treat that's full of harvest flavors and hearty texture.

You can kill someone six ways to Sunday with a cast iron skillet. Not that I’m counting. (I have to mention that so words like “premeditation” and “malice aforethought” don’t get thrown around in a courthouse one day.)

All I’m saying is that I like what a cast iron skillet offers as a cooking utensil and a potential weapon. It’s a versatile pan. In the kitchen it offers even heating, an easy to clean surface and iron fortifying properties for food.

Plus, nothing beats the sound of a frying pan to the face. Don’t just take my word for it, Anthony Bourdain said that a proper saute pan should cause serious head injury if brought down hard against someone’s skull. I’d go a step further and suggest a preheated skillet for head denting purposes.

Today I’m using my skillet to kill people with kindness. Nothing is nicer than bourbon-splashed apples and sweet cinnamon sugar baked in a cast iron skillet with a buttery, oat pecan crisp. Nothing, that is, except serving the crisp warm with a melty scoop of vanilla bean ice cream.

You’ll get all the fall feels from this cozy treat that’s packed with harvest flavors and hearty texture. This no-fail recipe has just the right amount of bourbon to balance out the brown sugar and spices. Try it with some freshly picked apples for a delicious taste of the season.

Bourbon Apple Skillet Crisp

Recipe details

  • 8 servings
  • Prep time: 15 Minutes|Cook time: 30 Minutes|Total time: 45 Minutes


Apple Filling



Preheat oven to 375 degrees.
Add all apple filling ingredients in a large bowl and stir with a wooden spoon to combine.
Transfer apple filling to a 10-inch cast iron skillet.
To make the topping, place flour, oats, brown sugar, spices, salt and pecans in a food processor. Pulse until nuts are chopped.
Add cubed butter to food processor and pulse until mixture resembles wet sand.
Using your fingers, sprinkle crumble mixture over apple filling until evenly covered.
Bake for 30 minutes or until topping is browned and apple juices are bubbling.
Cool slightly on a wire rack before serving. Serve plain or top with vanilla bean ice cream and/or salted caramel sauce.
Cover and store leftovers in the refrigerator for up to 3 days.


  • Choose tartly-sweet apples. I used Honeycrisp but you could substitute Granny Smith or use a combination of the two.
  • Core, peel and cut apples into 1/4 inch slices.
  • Baked crisp can be stored covered in the freezer for up to 3 months. Thaw overnight in the refrigerator and bake at 375 degrees for 20 minutes or until warmed throughout.
  • Unbaked bourbon apple crisp can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and bake at 375 degrees for 30 minutes

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