Honeycrisp Skillet Apple Crisp with Maple-Pecan Streusel

Serves 6 · 15 min prep · 25 min cook

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
• 1/2 tsp kosher salt
• 1 tbsp cornstarch
• 3/4 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup chopped pecans
• 6 tbsp unsalted butter
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• for serving vanilla ice cream

Instructions

1. 1Core the apples and cut them into thin half-moons a quarter-inch thick, leaving the peels on for texture and color. Toss the slices immediately in a large bowl with the lemon juice so they stay bright.
2. 2Sprinkle the granulated sugar, half the brown sugar, cinnamon, nutmeg, the salt, and the cornstarch over the apples. Toss until every slice looks evenly coated and slightly glossy.
3. 3Set a 10-inch cast-iron skillet over medium heat and melt half the butter until it foams and smells nutty. Add the seasoned apples and cook, stirring gently every couple of minutes, until the fruit softens at the edges and begins to release juices, about 6 to 8 minutes.
4. 4While the apples cook, stir together the oats, flour, remaining brown sugar, pecans, and remaining salt in a medium bowl. Melt the rest of the butter and stir it into the dry mixture along with the maple syrup and vanilla until clumps form.
5. 5Scatter the streusel evenly over the simmering apples in the skillet, pressing lightly so it sits in an even layer. Reduce the heat to medium-low, cover the skillet loosely with a lid or foil, and cook 8 minutes so the topping steams and sets.
6. 6Uncover and continue cooking another 5 to 7 minutes until the juices bubble thickly the edges and the streusel turns golden and crisp on top. Listen for a steady soft sizzle rather than a hard boil.
7. 7Remove the skillet from the heat and let the crisp rest 10 minutes so the filling thickens further and the topping firms. The apples should be tender but still hold their shape when pierced with a fork.
8. 8Scoop warm portions into bowls and top each with a small scoop of vanilla ice cream so it melts into the maple-pecan juices. Serve immediately while the contrast of hot fruit and cold cream is strongest.