Honeycrisp Apple Brown-Butter Skillet Oatmeal

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 3 medium Honeycrisp apples, cored and diced
• 4 tbsp unsalted butter
• 2 cups old-fashioned rolled oats
• 2 cups whole milk
• 1 cup water
• 3 tbsp pure maple syrup
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1/3 cup chopped toasted pecans
• for serving heavy cream or extra milk

Instructions

1. 1Melt the butter in a 10-inch cast-iron or heavy skillet over medium heat. Continue cooking, swirling often, until the butter foams then turns deep golden and smells nutty, about 3 to 4 minutes.
2. 2Add the diced Honeycrisp apples to the brown butter. Sauté 5 to 6 minutes, stirring occasionally, until the apples soften at the edges and pick up caramelized spots.
3. 3Stir in the rolled oats and toast them in the apple-butter mixture for 1 to 2 minutes until fragrant and lightly golden.
4. 4Pour in the milk and water, then add maple syrup, cinnamon, nutmeg, and salt. Bring the mixture to a gentle simmer over medium heat.
5. 5Reduce heat to medium-low and cook, stirring every minute or so, for 8 to 10 minutes until the oats are creamy and most of the liquid is absorbed but the texture remains loose.
6. 6Remove the skillet from heat and stir in the vanilla extract. Let the oatmeal rest 2 minutes so it thickens slightly.
7. 7Spoon into bowls and top each serving with toasted pecans and a splash of cream or milk.
8. 8Serve immediately while the apples are still warm and the brown-butter aroma is strongest. Leftovers reheat gently with a splash of milk.