Honeycrisp Stovetop Skillet Crisp with Oat-Pecan Streusel

Serves 4 · 15 min prep · 22 min cook

Ingredients

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

Instructions

1. 1Peel, core, and slice the Honeycrisp apples into thin half-moons a quarter-inch thick so they soften quickly on the stovetop.
2. 2Melt half the butter in a 10-inch cast-iron or heavy skillet over medium heat until it foams and smells nutty, about 2 minutes.
3. 3Add the apple slices, both sugars, cinnamon, nutmeg, lemon juice, and salt. Toss gently until every slice is coated.
4. 4Cook the apples, stirring occasionally, until they release juices, turn glossy, and are tender-crisp with golden edges, 8 to 10 minutes. Reduce heat if the sugar starts to scorch.
5. 5While the fruit cooks, stir the oats, flour, pecans, remaining butter (melted), a spoonful of brown sugar from the pan juices if needed, salt, and vanilla in a bowl until the mixture clumps into a sandy streusel.
6. 6Scatter the streusel evenly over the simmering apples in an even layer. Do not stir it in.
7. 7Cover the skillet and cook over medium-low heat until the topping is set and lightly toasted on the underside and the apples bubble thickly the edges, 6 to 8 minutes.
8. 8Uncover and cook 1 to 2 minutes more so any excess steam escapes and the streusel firms. Listen for a gentle sizzle rather than a hard boil.
9. 9Remove from heat and let the crisp rest 5 minutes so the juices thicken into a spoonable sauce.
10. 10Scoop into bowls while still warm and top each portion with a scoop of vanilla ice cream so it melts into the cinnamon apple syrup.