Stovetop Honeycrisp Apple Breakfast Crisp with Maple Yogurt

Serves 4 · 12 min prep · 18 min cook

Ingredients

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

Instructions

1. 1Core and slice the Honeycrisp apples into thin half-moons, leaving the skins on for color and fiber; toss them immediately with 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 in a single layer and cook 4 to 5 minutes, stirring occasionally, until they begin to soften and release juices but still hold their shape.
3. 3Sprinkle the apples with half the cinnamon, salt, and a drizzle of maple syrup. Continue cooking another 3 minutes until the fruit is tender and the skillet smells like warm apple pie.
4. 4Push the apples to one side. Add the remaining butter to the empty space and let it foam, then stir in the oats, pecans, brown sugar, remaining cinnamon, nutmeg, and salt.
5. 5Toast the oat mixture in the butter for 4 to 6 minutes, stirring often, until the oats turn golden and the pecans smell nutty; the streusel should look crisp and clumpy.
6. 6Fold most of the toasted oat mixture through the apples so every bite has crunch, leaving a little streusel for topping. Drizzle with vanilla and the rest of the maple syrup, then remove from heat.
7. 7Spoon warm crisp into bowls and top each portion with a generous dollop of cold Greek yogurt. Scatter the reserved streusel over the yogurt so it stays crunchy against the cool cream.
8. 8Serve immediately while the apples are still steamy and the yogurt softens into the edges. Leftovers reheat gently in the same skillet with a splash of water.