Skillet Brown-Butter Apple Crisp

Serves 6 · 25 min prep · 40 min cook

Ingredients

• 2 1/2 lb firm baking apples (Honeycrisp or Granny Smith)
• 1 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 tbsp cornstarch
• 1/2 cup unsalted butter
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 tsp fine sea salt
• for serving vanilla ice cream

Instructions

1. 1Preheat oven to 375°F. Peel, core, and slice the apples into 1/2-inch wedges; toss them in a large bowl with lemon juice to prevent browning.
2. 2Add the granulated sugar, brown sugar, cinnamon, nutmeg, and cornstarch to the apples; toss until every slice is coated and the cornstarch disappears.
3. 3Place a 10-inch oven-safe skillet over medium heat and add the butter. Cook, swirling often, until the butter foams, then turns deep golden and smells nutty with brown bits on the bottom, 4–6 minutes; watch closely so it does not burn.
4. 4Pour brown butter over the apples and toss; reserve the rest of the brown butter for the topping. Scrape the apples and any juices into the same skillet and spread into an even layer.
5. 5In a medium bowl combine the oats, flour, remaining brown sugar, and salt. Pour the reserved brown butter over the dry ingredients and stir with a fork until clumps form and no dry flour remains.
6. 6Scatter the oat topping evenly over the apples, leaving a few small gaps so steam can escape.
7. 7Bake at 375°F for 35–42 minutes until the topping is deep golden brown and crisp and the apple juices are actively bubbling the edges.
8. 8If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
9. 9Remove the skillet from the oven and let the crisp rest 10–15 minutes so the juices thicken slightly.
10. 10Scoop warm portions into bowls and top with a generous scoop of vanilla ice cream that melts into the brown-butter juices.