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Stovetop Honeycrisp Apple Crisp with Brown-Butter Oats
Apple crisp has long been a cozy American autumn staple, and this stovetop version keeps that comfort without the oven. Honeycrisp apples soften in one skillet beneath nutty brown-butter oats for a weeknight-friendly finish.
Estimate for one serving
- 385 cal
- 4g protein
- 58g carbs
- 17g fat
- 5g fiber
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Ingredients
- 1.5 lb Honeycrisp apples
- 6 tbsp unsalted butter
- 1/3 cup light brown sugar
- 2 tbsp granulated sugar
- 1.5 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
- 1Core and thinly slice the apples, leaving the peels on for color and fiber; toss them in a bowl with the lemon juice, half the brown sugar, cinnamon, and nutmeg until evenly coated.
- 2Melt half the butter in a 10-inch cast-iron or heavy skillet over medium heat until it foams and smells nutty, about 2 minutes.
- 3Add the seasoned apple slices to the skillet in an even layer. Cook, stirring occasionally, until the apples soften and release juices and the edges turn golden, 8 to 10 minutes.
- 4While the apples cook, stir the oats, flour, remaining brown sugar, granulated sugar, and salt together in a small bowl.
- 5Pour the melted remaining butter and vanilla into the oat mixture and pinch with your fingers until clumpy streusel forms.
- 6Scatter the streusel evenly over the simmering apples. Reduce heat to medium-low, cover the skillet, and cook until the topping is set and lightly toasted and the apples are bubbling thickly the edges, 6 to 8 minutes.
- 7Uncover and cook 1 to 2 minutes more so any excess moisture evaporates and the streusel crisps.
- 8Remove from heat and let the crisp rest 5 minutes so the juices thicken. Scoop into bowls while still warm and top each portion with a scoop of vanilla ice cream so it melts into the caramelized apple juices.
