Early Honeycrisp Apple Cinnamon Skillet Crisp

American fruit crisps grew from farmhouse thrift, turning orchard apples into warm dessert with a crumbly oat lid. This skillet take leans on early Honeycrisp slices and cinnamon, baked until the topping crackles over tender fruit.

Serves 5 · 18 min prep · 35 min cook

Estimate for one serving

• 340 cal
• 3g protein
• 55g carbs
• 14g fat
• 3g fiber

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Ingredients

• 4 large Honeycrisp apples
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1 tbsp fresh lemon juice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornstarch
• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 5 tbsp cold unsalted butter
• 1/4 tsp kosher salt
• for serving vanilla ice cream or whipped cream

Instructions

1. 1Preheat the oven to 375°F and set a 9- or 10-inch cast-iron or oven-safe skillet nearby.
2. 2Core the apples and cut them into generous half-inch slices, leaving the peels on for color and structure.
3. 3In a large bowl toss the apple slices with both sugars, lemon juice, cinnamon, nutmeg, and cornstarch until every piece is evenly coated and the mixture smells warmly spiced.
4. 4Transfer the apple mixture to the skillet and spread into an even layer; the fruit should nearly fill the pan.
5. 5In another bowl combine the oats, flour, brown-sugar remainder if any clung to the measuring cup, and salt.
6. 6Cut the cold butter into small pieces and rub it into the oat mixture with your fingers until large, clumpy crumbs form and no dry flour remains.
7. 7Scatter the oat topping evenly over the apples, covering most of the surface but leaving a few gaps for steam.
8. 8Bake on the center rack for 30 to 35 minutes until the topping is deeply golden and crisp and the fruit juices bubble thickly the edges.
9. 9Listen for a steady simmer sound and watch for the apples to look collapsed and glossy when you peek.
10. 10Remove the skillet and let the crisp rest 10 to 15 minutes so the juices thicken into a spoonable sauce.
11. 11Scoop into bowls while still warm and top each serving with a scoop of vanilla ice cream or a dollop of whipped cream.
12. 12Serve immediately so the contrast of hot fruit and cold cream is at its best.