Honeycrisp Skillet Apple Crisp with Maple Oat Streusel

Born from thrifty American kitchens, apple crisp skips the fussy crust for a buttery oat topping. Here Honeycrisp apples soften in a cast-iron skillet beneath a maple oat streusel studded with pecans.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 58g carbs
• 17g 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
• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup chopped pecans
• 6 tbsp unsalted butter
• 2 tbsp pure maple syrup
• for serving vanilla ice cream

Instructions

1. 1Peel, core, and slice the Honeycrisp apples into thin half-moons about 1/4-inch thick and toss them in a bowl with the lemon juice so they stay bright.
2. 2In a 10-inch cast-iron skillet over medium heat, melt half the butter until it foams, then add the apples, granulated sugar, half the cinnamon, the nutmeg, and salt.
3. 3Cook the apples, stirring often, for 6 to 8 minutes until they soften at the edges, release juices, and smell fragrant but still hold their shape.
4. 4While the apples cook, stir together the oats, flour, brown sugar, remaining cinnamon, pecans, and remaining salt in a medium bowl.
5. 5Melt the rest of the butter and stir it into the oat mixture along with the maple syrup until every bit is moistened and clumpy.
6. 6Scatter the streusel evenly over the hot apples in the skillet, pressing lightly so it sits in an even layer without packing it down.
7. 7Transfer the skillet to a 375°F oven and bake 22 to 28 minutes until the topping is deep golden, the filling bubbles thickly at the edges, and the kitchen smells like caramelized apples.
8. 8Let the crisp rest on a cooling rack for 10 minutes so the juices thicken slightly.
9. 9Scoop warm portions into bowls and top with a scoop of vanilla ice cream so it melts into the streusel.