Honeycrisp Apple Brown-Butter Breakfast Skillet

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 3 medium Honeycrisp apples
• 1 1/2 cups old-fashioned rolled oats
• 4 tbsp unsalted butter
• 2 cups whole milk
• 1/4 cup pure maple syrup
• 2 large eggs
• 1/2 cup chopped pecans
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 cup Greek yogurt
• 1 tsp lemon juice

Instructions

1. 1Core and slice the apples into thin half-moons, leaving the peels on for color and fiber. Toss them quickly with lemon juice so they stay bright.
2. 2Place a 10-inch cast-iron or oven-safe skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, turns deep golden, and smells nutty, about 3 to 4 minutes; watch carefully so it does not burn.
3. 3Add the apple slices to the brown butter in a single layer. Sauté 4 to 5 minutes until the edges soften and caramelize lightly, then sprinkle with cinnamon, nutmeg, and salt.
4. 4Stir in the oats and toast them in the apple butter for 1 minute until fragrant. Pour in the milk and maple syrup, bring to a gentle simmer, and cook 3 minutes, stirring occasionally.
5. 5In a small bowl whisk the eggs with vanilla. Temper by slowly drizzling a ladle of the hot oat mixture into the eggs while whisking, then pour everything back into the skillet and stir to combine.
6. 6Scatter the pecans over the top. Transfer the skillet to a 375°F oven and bake 12 to 15 minutes until the center is just set and the top is golden.
7. 7Remove from oven and let rest 5 minutes so the oats finish absorbing liquid. Dollop Greek yogurt over sections and drizzle any remaining maple if desired.
8. 8Scoop into bowls while still warm; the brown butter and early Honeycrisps give classic fall flavor without a full pie. Perfect for cooler September mornings.