Stovetop Honeycrisp Apple Crisp with Pecan Streusel

Apple crisp has long been a beloved American autumn dessert, rooted in simple farmhouse fruit and crumb toppings. This stovetop version softens Honeycrisp apples in a skillet, then finishes with a buttery pecan streusel for easy weeknight comfort.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 4g protein
• 58g carbs
• 21g fat
• 5g fiber

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Ingredients

• 4 medium Honeycrisp apples
• 6 tbsp unsalted butter
• 1/3 cup light brown sugar
• 2 tbsp granulated sugar
• 1 1/2 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
• 1/3 cup chopped pecans
• 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 wedges 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, lemon juice, and salt. Toss gently until the fruit is coated and the sugar begins to dissolve.
4. 4Cook, stirring occasionally, 8 to 10 minutes until the apples are tender-crisp, glossy, and releasing syrupy juices that bubble at the edges.
5. 5While the fruit cooks, stir the oats, flour, remaining butter (melted), pecans, remaining salt, and vanilla in a bowl until the mixture forms damp clumps.
6. 6Scatter the streusel evenly over the simmering apples in an even layer; do not stir it in.
7. 7Cover the skillet, reduce heat to medium-low, and cook 6 to 8 minutes until the topping is set and lightly golden and the fruit juices are thick and bubbling the edges.
8. 8Uncover and cook 1 to 2 minutes more if you want extra crunch on top. Remove from heat and let rest 5 minutes so the juices thicken.
9. 9Scoop warm portions into bowls and top with a scoop of vanilla ice cream so it melts into the caramelized apple syrup.