Honeycrisp Stovetop Skillet Crisp with Pecan Oat Streusel

Serves 4 · 15 min prep · 20 min cook

Ingredients

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

Instructions

1. 1Core the Honeycrisp apples and cut them into even half-inch slices, leaving the skins on for color and texture. Toss the slices immediately in a bowl with the lemon juice so they stay bright.
2. 2In a small bowl stir together most of the granulated sugar, half the brown sugar, the cinnamon, nutmeg, salt, and cornstarch until no lumps remain. Sprinkle this mixture over the apples and toss until every slice looks lightly coated and glossy.
3. 3Set a 10-inch cast-iron or heavy stainless skillet over medium heat and melt half the butter until it foams and smells nutty. Add the coated apple mixture and cook, stirring gently every minute or so, until the apples begin to soften and release juices, about 6 to 8 minutes.
4. 4While the apples cook, make the streusel: in another bowl combine the oats, flour, remaining brown sugar, remaining granulated sugar, and chopped pecans. Pour in the melted remaining butter and vanilla and pinch with your fingers until clumps form that hold together when squeezed.
5. 5Once the apples are tender-crisp and the juices in the skillet look thick and syrupy, scatter the oat-pecan streusel evenly over the top in an unbroken layer. Do not stir it in.
6. 6Reduce the heat to medium-low, cover the skillet with a tight lid or sheet of foil, and let the crisp steam for 5 minutes so the topping warms through and the apples finish cooking.
7. 7Uncover, raise the heat slightly for 1 to 2 minutes, and listen for a gentle sizzle; the streusel edges should turn golden and smell toasty. Remove from heat and let the skillet rest 5 minutes so the juices settle.
8. 8Scoop warm portions into bowls, making sure each serving gets plenty of caramelized apple and crunchy topping. Finish with a scoop of vanilla ice cream that melts into the hot fruit.