Skillet Apple Crumble with Oat-Pecan Streusel

Ingredients

• 6 unit firm baking apples (Honeycrisp or Granny Smith)
• 2 tbsp lemon juice
• 0,75 cup unsalted butter, divided
• 0,75 cup light brown sugar, divided
• 1,5 tsp ground cinnamon
• 0,25 tsp freshly grated nutmeg
• 1 tbsp cornstarch
• 0,75 cup all-purpose flour
• 0,75 cup old-fashioned rolled oats
• 0,5 cup pecans, chopped
• 0,5 tsp fine sea salt

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Fold in chopped pecans.

9. 9

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

10. 10

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

11. 11

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

12. 12

    Serve warm straight from the skillet.