Honeycrisp Apple Skillet Crisp with Brown-Butter Oat Topping

Apple crisp is a beloved American fall dessert, fruit bubbling under a crunchy lid. This skillet take stars Honeycrisp apples and a brown-butter oat topping with pecans for nutty, one-pan comfort.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 342 cal
• 3g protein
• 52g carbs
• 15g fat
• 5g fiber

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Ingredients

• 4 medium Honeycrisp apples
• 1 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 1 tbsp cornstarch
• 6 tbsp unsalted butter
• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup chopped pecans
• 1 tsp vanilla extract
• for serving vanilla ice cream

Instructions

1. 1Peel, core, and slice the Honeycrisp apples into 1/2-inch wedges, then toss them in a bowl with the lemon juice so they stay bright.
2. 2In a small bowl stir together the granulated sugar, half the brown sugar, cinnamon, nutmeg, salt, and cornstarch until evenly mixed.
3. 3Sprinkle the sugar-spice mixture over the apples and toss until every slice is lightly coated and no dry pockets remain.
4. 4Place a 10-inch cast-iron skillet over medium heat and melt half the butter until it foams and just begins to smell nutty, about 2 minutes.
5. 5Add the coated apples to the skillet, stir to coat in the brown butter, then cover and cook 6 to 8 minutes, stirring once, until the apples soften at the edges and release glossy juices.
6. 6While the apples cook, melt the remaining butter in a microwave-safe bowl or small saucepan until browned and fragrant; stir in the oats, flour, remaining brown sugar, pecans, and vanilla until the mixture forms damp clumps.
7. 7Uncover the skillet, scatter the oat topping evenly over the simmering apples, and press it down gently so it sits in an even layer.
8. 8Reduce heat to medium-low, cover again, and cook 8 to 10 minutes until the topping is set, the apples are tender when pierced, and juices bubble thickly the edges.
9. 9Remove the lid for the final 2 minutes so any steam escapes and the oat layer turns lightly golden and crisp on top.
10. 10Take the skillet off the heat and let the crisp rest 5 minutes; the juices will thicken further as it cools slightly.
11. 11Scoop warm portions straight from the skillet into bowls and top each with a scoop of vanilla ice cream so it melts into the spiced apple juices.
12. 12Serve immediately while the contrast of hot fruit, crunchy topping, and cold ice cream is at its best.