Honeycrisp Skillet Apple Crisp with Brown-Butter Oats

Apple crisp has long been a cozy American autumn staple, fruit softened under a crunchy oat topping. This skillet take stars Honeycrisp apples and brown-butter oats for deep nutty flavor in one pan.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 58g carbs
• 16g fat
• 5g fiber

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Ingredients

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

Instructions

1. 1Peel, core, and slice the Honeycrisp apples into even 1/2-inch wedges so they cook at the same rate. Toss the slices in a large bowl with the lemon juice to keep them bright and prevent browning.
2. 2Sprinkle the granulated sugar, half the brown sugar, cinnamon, nutmeg, the salt, and the cornstarch over the apples. Toss thoroughly until every slice is coated and the mixture looks slightly glossy.
3. 3Place a 10-inch cast-iron skillet over medium heat and add half the butter. Once it melts and foams, swirl to coat the bottom and sides of the pan.
4. 4Add the seasoned apple mixture to the hot skillet in an even layer. Cook, stirring gently every couple of minutes, until the apples begin to soften and release juices and the liquid starts to thicken and bubble, about 8 to 10 minutes. The apples should be tender-crisp and the kitchen should smell strongly of cinnamon.
5. 5While the apples cook, melt the remaining butter in a small saucepan or microwave-safe bowl until it turns golden and smells nutty, about 2 to 3 minutes; watch closely so it does not burn. Stir in the vanilla.
6. 6In a medium bowl combine the oats, flour, remaining brown sugar, and remaining salt. Pour the brown butter over the dry mixture and stir with a fork until large, damp clumps form.
7. 7Scatter the oat streusel evenly over the simmering apples in the skillet, pressing lightly so some clumps nestle into the fruit. Reduce heat to medium-low, cover with a lid or foil, and cook 5 more minutes so the topping steams and the apples finish softening.
8. 8Uncover, increase heat slightly if needed, and continue cooking uncovered another 3 to 4 minutes until the juices are thick and syrupy the edges and the topping looks set. For extra crunch, transfer the skillet to a broiler set on high for 1 to 2 minutes, watching constantly until the oats turn deep golden.
9. 9Remove the skillet from heat and let the crisp rest 5 to 8 minutes so the juices thicken further and the topping firms. The apples should be fork-tender with a glossy sauce and the streusel crisp on top.
10. 10Scoop warm portions into bowls and top each with a scoop of vanilla ice cream so it melts into the cinnamon juices. Serve immediately while the contrast of hot fruit and cold cream is at its best.