Stovetop Honeycrisp Skillet Crisp with Brown-Sugar Oats

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 4 medium Honeycrisp apples
• 5 tbsp unsalted butter
• 1/3 cup light brown sugar
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh lemon juice
• 3/4 cup old-fashioned rolled oats
• 1/4 cup all-purpose flour
• 1/4 tsp kosher salt
• 1 tsp vanilla extract
• 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 until it foams and smells nutty.
3. 3Add the apple slices, brown sugar, granulated sugar, cinnamon, and nutmeg. Stir to coat every piece.
4. 4Cook, stirring every couple of minutes, until the apples soften and release juices and the syrup thickens and bubbles gently, about 10 to 12 minutes. The fruit should be tender when pierced with a fork but still hold its shape.
5. 5While the apples cook, stir the oats, flour, remaining butter (softened), salt, and vanilla together in a small bowl until the mixture forms damp clumps.
6. 6Scatter the oat mixture evenly over the simmering apples. Do not stir it in; let it sit on top so it can crisp.
7. 7Reduce heat to medium-low, cover the skillet loosely with a lid or foil, and cook 6 to 8 minutes until the topping is set and lightly golden at the edges.
8. 8Uncover and cook 2 more minutes so any extra moisture evaporates and the streusel turns crunchy. Listen for a quiet sizzle rather than a wet simmer.
9. 9Remove the skillet from heat and let the crisp rest 5 minutes so the juices thicken.
10. 10Scoop into bowls while still warm and top each portion with a scoop of vanilla ice cream that melts into the cinnamon syrup.