One-Pan Skillet Apple Cinnamon Oat Crisp

Serves 6 · 12 min prep · 25 min cook

Ingredients

• 4 medium apples
• 1 tbsp lemon juice
• 1/3 cup coconut sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup old-fashioned rolled oats
• 1/3 cup whole-wheat flour
• 1/3 cup chopped walnuts
• 3 tbsp light butter
• 1 tsp vanilla extract
• 1 pinch of salt
• for serving optional plain Greek yogurt

Instructions

1. 1Core and thinly slice the apples, leaving the skins on for texture, then toss them in a bowl with lemon juice so they stay bright.
2. 2Preheat a large oven-safe skillet over medium heat and melt half the light butter, swirling to coat the bottom.
3. 3Add the apple slices, half the coconut sugar, most of the cinnamon, and the nutmeg, stirring gently until the fruit softens and releases juices, six to eight minutes.
4. 4In a separate bowl combine the oats, flour, remaining coconut sugar, remaining cinnamon, walnuts, salt, and vanilla, then cut in the rest of the light butter with a fork until crumbly clusters form.
5. 5Spread the oat mixture evenly over the simmering apples in the skillet, pressing lightly so it sits in an even layer without packing too hard.
6. 6Transfer the skillet to a 375°F oven and bake fifteen to eighteen minutes until the topping turns deep golden and the fruit bubbles vigorously the edges.
7. 7Remove from the oven and let the crisp rest five minutes so the juices thicken slightly and the topping sets.
8. 8Scoop warm portions into bowls and top with a spoonful of Greek yogurt if desired for creamy contrast.
9. 9Cool completely before portioning leftovers into meal-prep containers for grab-and-go desserts through the week.
10. 10Reheat individual servings in the microwave or a toaster oven until the topping re-crisps.