Brown-Butter Honeycrisp Skillet Oatmeal with Maple Cream

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 2 cups old-fashioned rolled oats
• 2 large, cored and diced Honeycrisp apples
• 4 tbsp unsalted butter
• 2 cups whole milk
• 1 1/2 cups water
• 3 tbsp plus more for serving pure maple syrup
• 2 tbsp light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/3 cup chopped toasted pecans
• 1/4 cup for finishing heavy cream or Greek yogurt
• pinch flaky sea salt

Instructions

1. 1Place a 10-inch cast-iron or heavy skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, the milk solids turn deep golden brown, and it smells nutty, 3 to 4 minutes. Watch closely so it does not burn.
2. 2Add the diced Honeycrisp apples to the brown butter along with the brown sugar and half the cinnamon. Cook, stirring occasionally, until the apples soften at the edges and caramelize lightly, 5 to 7 minutes. Scoop out half the apples and set aside for topping.
3. 3Stir the rolled oats into the remaining apples in the skillet and toast them in the brown butter for 1 to 2 minutes until they smell fragrant and look slightly golden.
4. 4Pour in the milk and water, then add the remaining cinnamon, nutmeg, kosher salt, maple syrup, and vanilla. Bring the mixture to a gentle simmer over medium heat, stirring to scrape up any browned bits from the pan bottom.
5. 5Reduce heat to medium-low and cook the oatmeal, stirring every minute or so, until thick, creamy, and the oats are tender, 8 to 10 minutes. If it tightens too much before the oats soften, splash in an extra tablespoon or two of milk.
6. 6Remove the skillet from heat and let the oatmeal rest 2 minutes so it thickens further and the flavors settle. Taste and adjust maple or salt if needed.
7. 7Spoon the oatmeal into warm bowls. Top each portion with the reserved caramelized apples, a drizzle of maple cream or a spoonful of Greek yogurt, toasted pecans, an extra thread of maple syrup, and a tiny pinch of flaky sea salt.
8. 8Serve immediately while the apples are still warm and the brown-butter aroma is strongest. Leftovers reheat gently on the stovetop with a splash of milk the next morning.