Rustic Cast Iron Apple Crisp Recipe- Ready in 1 Hour!

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Cast Iron Apple Crisp

Peeling granny smith apples before coring and slicing.
Peel the apples before slicing and coring for a better texture to your crisp.

When I was growing up, Apple Crisp was a rare treat. It always felt like an occasion when my mom would pull out her apple peeler-corer-slicer. As my siblings and I grew older, and learned how truly simple baking is, Apple Crisp made regular appearances at the kitchen table. Now that I’m a mom myself, I wonder if my kids will have the same fondness for this dessert that I do.

cast iron apple crisp before baking
Simply combine crumble and apples for an unbeatable dessert.

My Apple Crisp has a little bit of a homestead twist. Lard and molasses in the crumble topping are my secret to an even richer flavor and a better contrast to the tart Granny Smith apples. Cooking it up in the cast iron pan adds a bit of country charm, and speeds the cooking up. If you’re looking for a simple dessert (that also functions for the next morning’s breakfast) give this Cast Iron Apple Crisp a try.

(Save those apple peels and cores, you can make your own homemade apple cider vinegar. I’ve got the recipe here)

Cast Iron Apple Crisp

A delicious, warming treat that's an excellent breakfast or dessert.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Breakfast, Dessert
Cuisine American
Servings 8


  • Large cast iron pan (or cake pan)
  • Potato peeler, knife, cutting board
  • Measuring cup or mixing bowl


  • 6-10 Apples Granny Smith are my favorite, but any variety will work (you may need more or less depending on the size of your cast iron pan)
  • 1 cup Brown Sugar
  • 1 cup Flour
  • 1 cup Oats
  • 2/3 cup lard (butter tallow, or coconut oil can substitute
  • 1 T molasses
  • 2 t cinnamon
  • 1 1/2 t nutmeg
  • 1 1/2 t ginger
  • 1 Dash of salt


  • Preheat the oven to 375*
  • Start by peeling and quartering apples. Then cut out the cores and slice thinly. An apple peeler-corer-slicer speeds this step up significantly.
  • Fill the cast iron pan with the apple slices.
  • In a bowl, warm the lard gently. It doesn’t need to be melted completely, just mixable.
  • Add the dry ingredients to the lard, stirring to combine. The mixture will be dry and crumbly.
  • Spread the crumble mixture over the apple slices. The pan will probably be overfull.
  • Bake for 35-45 minutes. The crumble topping should be browned slightly and the apples tender. Less cook time will result in crisper apples, too long of a cook time can yield thick applesauce with a crumble topping. (Both are still delicious)


To serve, top with vanilla ice cream or whipped cream… or my preferred method: right out of the pan, still hot enough to burn your tongue!)

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