Roasted Tomato Apple Crisp

Roasting late-season tomatoes unlocks caramelized sweetness that pairs with tart apples in this playful American crisp. A buttery oat topping and warm spices finish a dessert that feels both orchard-fresh and garden-bold.

Serves 6 · 25 min prep · 60 min cook

Estimate for one serving

• 312 cal
• 3g protein
• 52g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 lb ripe late-season tomatoes
• 3 medium tart apples (Granny Smith or Honeycrisp)
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 2 Tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 6 Tbsp cold unsalted butter
• 1/4 tsp pinch of kosher salt
• 1 tsp fresh thyme leaves
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch cast-iron skillet or similar baking dish. Core the tomatoes, cut them into thick wedges, and place them cut-side up on a sheet pan.
2. 2Roast the tomato wedges for 18–20 minutes until they soften, release juices, and the edges begin to caramelize and look jammy. Let them cool slightly so they are easy to handle.
3. 3While the tomatoes roast, peel, core, and slice the apples into thin half-moons. Toss the apple slices in a large bowl with lemon juice so they stay bright.
4. 4Chop the roasted tomatoes roughly and add them to the apples along with granulated sugar, half the brown sugar, cinnamon, ginger, vanilla, and thyme. Stir gently until the fruit is evenly coated and glossy.
5. 5Scrape the fruit mixture into the prepared skillet and spread it in an even layer. The juices should look syrupy and the tomatoes should still hold some shape.
6. 6In a separate bowl combine the flour, oats, remaining brown sugar, and salt. Cut the cold butter into small cubes and work it in with your fingertips until the mixture forms pea-sized clumps that feel sandy yet hold together when pinched.
7. 7Scatter the oat topping evenly over the fruit, leaving a few gaps so steam can escape and the juices bubble up. Do not pack it down.
8. 8Bake at 375°F for 35–40 minutes until the topping is deep golden brown, the fruit is bubbling vigorously at the edges, and the apples are tender when pierced with a knife.
9. 9Remove the skillet from the oven and let the crisp rest for at least 15 minutes so the juices thicken into a spoonable sauce. Serve warm scoops topped with a scoop of vanilla ice cream if desired.