Honeycrisp Skillet Crisp with Maple Oat Streusel

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

Instructions

1. 1Peel, core, and slice the apples into thin half-moons about 1/4-inch thick so they soften evenly without turning mushy.
2. 2Toss the apple slices in a bowl with the lemon juice, both sugars, cinnamon, nutmeg, salt, and cornstarch until every piece is lightly coated and the mixture looks glossy.
3. 3Melt half the butter in a 10-inch cast-iron or heavy skillet over medium heat until it foams and smells nutty.
4. 4Add the coated apples to the hot skillet and cook, stirring gently every couple of minutes, until the fruit releases juices and begins to soften and turn golden at the edges, about 8 to 10 minutes.
5. 5While the apples cook, stir the oats, flour, remaining butter (melted), maple syrup, and vanilla together in a small bowl until the mixture forms damp, clumpy streusel crumbs.
6. 6Scatter the oat streusel evenly over the simmering apples in the skillet, pressing lightly so some crumbs nestle into the fruit.
7. 7Reduce heat to medium-low, cover the skillet, and cook until the apples are tender when pierced with a fork and the streusel is set and lightly toasted on top, 10 to 12 minutes more.
8. 8Uncover for the final 2 minutes so any excess liquid thickens into a glossy sauce and the streusel crisps further.
9. 9Remove the skillet from heat and let the crisp rest 5 minutes so the juices settle.
10. 10Scoop warm portions into bowls and top with a scoop of vanilla ice cream that melts into the maple-oat topping.