Stovetop Honeycrisp Apple Skillet Crisp

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 3 medium Honeycrisp apples
• 1 medium Gala apple
• 1 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 5 tbsp unsalted butter
• 3/4 cup old-fashioned rolled oats
• 1/3 cup all-purpose flour
• 1/3 cup chopped pecans
• 2 tbsp pure maple syrup
• for serving vanilla ice cream

Instructions

1. 1Core the apples and cut them into half-inch slices, leaving the peels on for color and texture. Toss the slices in a bowl with the lemon juice so they stay bright.
2. 2Melt half of the butter in a 10-inch cast-iron or heavy skillet over medium heat. Add the apple slices and cook, stirring occasionally, until they begin to soften and release juices, about 5 minutes.
3. 3Sprinkle the granulated sugar, half the brown sugar, cinnamon, nutmeg, and salt over the apples. Stir gently and continue cooking until the fruit is tender-crisp and the juices look syrupy, 6 to 8 minutes more.
4. 4While the apples cook, stir together the oats, flour, remaining brown sugar, pecans, and remaining salt in a medium bowl.
5. 5Melt the remaining butter and drizzle it into the oat mixture along with the maple syrup. Toss with a fork until the topping forms damp, clumpy crumbs.
6. 6Scatter the oat topping evenly over the simmering apples in the skillet. Reduce heat to medium-low, cover with a lid slightly ajar, and cook until the topping is set and lightly golden at the edges, 8 to 10 minutes.
7. 7Uncover and cook 2 minutes longer so any excess steam escapes and the topping firms. The apples should be bubbling gently the edges.
8. 8Remove the skillet from heat and let the crisp rest 5 minutes so the juices thicken. Spoon into bowls while still warm and top each serving with a scoop of vanilla ice cream.