Ingredients:

  • 4 large Honeycrisp or Granny Smith apples (approx. 700g), peeled and sliced 1/4 inch thick
  • 2 tbsp unsalted butter
  • 1/4 cup packed light brown sugar
  • 1.5 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1 tsp cornstarch
  • 2 tbsp apple cider or water
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup roughly chopped pecans
  • 2 tbsp cinnamon sugar
  • 3 tbsp cold unsalted butter, cubed

Instructions:

  1. Heat a 12-inch cast iron skillet over medium heat and melt 2 tablespoons of butter until it begins to foam and smell slightly nutty.
  2. Add the apple slices to the pan in an even layer. Let them sit undisturbed for 2 minutes until the edges show a faint golden brown tint.
  3. Stir in the 1/4 cup light brown sugar, 1.5 tsp ground cinnamon, and 1 tbsp lemon juice.
  4. Reduce heat to medium low and cook for 5 minutes until the apples are tender but still hold their shape when pierced with a fork.
  5. In a tiny bowl, whisk 1 tsp cornstarch into 2 tbsp apple cider until no white streaks remain.
  6. Pour the slurry into the pan and stir constantly for 1 minute until the liquid transforms into a glossy, velvety glaze.
  7. In a separate bowl, rub the 3 tbsp cold cubed butter into the 1/2 cup oats, 1/4 cup flour, 1/4 cup pecans, and 2 tbsp cinnamon sugar until it looks like wet sand with pea sized lumps.
  8. Move the apples to a bowl and quickly toast the crumble in the same pan for 3-4 minutes until it smells like toasted cookies and feels sandy.
  9. Spoon the warm apples into bowls and top generously with the toasted crumble while the fruit is still steaming.