Skillet Salted Caramel Apple Crisp

Serves 6 · 25 min prep · 40 min cook

Ingredients

• 6 cups (about 5 medium) firm baking apples (Honeycrisp or Granny Smith), peeled and sliced 1/4-inch
• 1/3 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornstarch
• 1/2 cup store-bought or homemade thick caramel sauce
• 1/2 tsp flaky sea salt
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 cup cold unsalted butter, cubed
• 1/3 cup chopped pecans
• optional vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F. In a large bowl toss the sliced apples with granulated sugar, lemon juice, cinnamon, nutmeg, and cornstarch until every slice is evenly coated and glossy.
2. 2Transfer the apple mixture to a 10-inch cast-iron skillet and spread into an even layer; drizzle the caramel sauce evenly over the top and sprinkle with half the flaky sea salt.
3. 3In the same bowl, combine the oats, flour, brown sugar, and remaining pinch of salt; add the cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture forms pea-sized clumps and looks like wet sand.
4. 4Stir the chopped pecans into the streusel, then scatter the topping generously and evenly over the caramel-apple layer, covering most of the fruit but leaving a few gaps for steam.
5. 5Place the skillet on a rimmed baking sheet to catch drips and bake on the center rack for 35–40 minutes until the topping is deep golden brown, the apples are bubbling vigorously the edges, and a knife slides easily into a slice.
6. 6If the topping browns too quickly, tent loosely with foil for the last 10 minutes; the kitchen should smell intensely of caramelized apples and toasted oats.
7. 7Remove the skillet from the oven and let the crisp rest on a wire rack for 15 minutes so the juices thicken slightly and the caramel sets.
8. 8Just before serving, warm an extra drizzle of caramel if desired and finish with a final sprinkle of flaky sea salt.
9. 9Scoop warm portions into bowls and top with a scoop of vanilla ice cream that melts into the hot caramel and apples.
10. 10Leftovers reheat beautifully in a 300°F oven for 10 minutes the next day.