Skillet Apple Crumble with Oat-Pecan Streusel

Preheat oven to 375°F (190°C) and set a rack in the middle.

Peel, core, and slice apples into ½-inch wedges; toss with 2 tbsp lemon juice to prevent browning.

In a 10-inch cast iron skillet, melt 2 tbsp butter over medium heat until foaming subsides.

Add apples, brown sugar, cinnamon, nutmeg, and a pinch of salt; sauté 5-6 minutes until apples begin to soften and release their juices.

Sprinkle cornstarch over the apples and stir 1 minute until the syrup thickens and coats the fruit glossily; remove from heat.

In a bowl, whisk flour, rolled oats, brown sugar, cinnamon, and salt for the streusel.

Rub in cold cubed butter with your fingertips until the mixture forms pea-sized clumps that hold when squeezed.

Fold in chopped pecans.

Scatter the streusel evenly over the hot apples, leaving some fruit peeking through for texture contrast.

Bake 30-35 minutes until the topping is deep golden and the juices bubble thickly at the edges.

Rest 15 minutes so the filling sets to a spoonable consistency.

Serve warm straight from the skillet.