Honeycrisp Stovetop Skillet Crisp

Skillet crisps bring classic fruit-dessert comfort to the stovetop without firing up the oven. Honeycrisp apples soften in butter, brown sugar, and warm spice beneath a golden oat streusel.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 385 cal
• 4g protein
• 58g carbs
• 16g fat
• 5g fiber

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Ingredients

• 4 medium Honeycrisp apples
• 5 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
• 1/4 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 about 1/4-inch thick so they soften evenly without turning to mush.
2. 2Melt half the butter in a 10-inch cast-iron or heavy skillet over medium heat until foaming subsides.
3. 3Add the apple slices, both sugars, cinnamon, nutmeg, and lemon juice. Stir to coat every piece.
4. 4Cook, stirring occasionally, 8 to 10 minutes until the apples release juices, turn glossy, and are fork-tender but still hold shape; the syrup should bubble gently.
5. 5While apples cook, stir oats, flour, remaining butter (melted), salt, and vanilla in a bowl until clumps form that look like wet sand.
6. 6Scatter the oat mixture evenly over the simmering apples in an even layer; do not stir it in.
7. 7Reduce heat to medium-low, cover the skillet, and cook 6 to 8 minutes until the topping is set and lightly golden at the edges and apples are bubbling the sides.
8. 8Uncover and cook 1 to 2 minutes more so any excess steam escapes and the topping crisps slightly.
9. 9Remove from heat and let rest 5 minutes so the juices thicken.
10. 10Scoop into bowls while warm and top with a scoop of vanilla ice cream so it melts into the cinnamon syrup.