Honeycrisp Apple Cinnamon Skillet Breakfast Crisp

Skillet breakfast crisps borrow the cozy spirit of classic American apple crisp and move it to the morning table. Honeycrisp apples soften in butter and cinnamon beneath a crunchy oat-pecan topping, finished with cool Greek yogurt and maple.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 390 cal
• 10g protein
• 52g carbs
• 18g fat
• 7g fiber

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Ingredients

• 3 medium Honeycrisp or Gala apples
• 1 cup old-fashioned rolled oats
• 4 tbsp unsalted butter
• 1/3 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 1/3 cup chopped pecans or walnuts
• 1 tsp vanilla extract
• 1 cup plain Greek yogurt
• 3 tbsp maple syrup
• 1 tbsp lemon juice

Instructions

1. 1Core and thinly slice the apples, leaving the skin on for color and fiber. Toss the slices in a bowl with the lemon juice so they stay bright.
2. 2Melt half the butter in a 10-inch cast-iron or heavy skillet over medium heat. Add the apple slices, half the brown sugar, most of the cinnamon, and salt. Cook, stirring gently every minute or two, until the apples soften and release juices that begin to thicken into a light syrup, 6 to 8 minutes.
3. 3While the apples cook, stir together the oats, remaining brown sugar, remaining cinnamon, nutmeg, salt, chopped nuts, and vanilla in a small bowl. Cut in the remaining cold butter with a fork until the mixture looks like coarse crumbs.
4. 4Scatter the oat streusel evenly over the simmering apples in the skillet. Reduce heat to medium-low, cover loosely with a lid or foil, and cook 5 minutes so the topping steams and softens slightly.
5. 5Uncover and continue cooking another 3 to 4 minutes until the edges of the crisp bubble and the oat topping turns golden and toasty. You should smell deep cinnamon and toasted nuts.
6. 6Remove the skillet from heat and let the crisp rest 2 minutes so the juices settle. Spoon generous portions into bowls while still warm.
7. 7Top each serving with a dollop of thick Greek yogurt and a drizzle of maple syrup. The cool yogurt melts into the warm apples for a perfect breakfast contrast.
8. 8Serve right away for weekend brunch or portion leftovers into containers; reheat gently the next morning for a fast weekday bowl.