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Overhead view of golden oat crumble over cinnamon apples bubbling in a cast-iron skillet with a wooden spoon resting on the edge

Warm Buttery Skillet Apple Crumble (No Oven Needed)

Tender cinnamon apples and a butter-toasted oat crumble come together in one skillet in about 30 minutes, no oven required.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 623
Ingredients Method Notes

Ingredients
  

For the apples
  • 4 apples medium (about 900 g); Granny Smith or Honeycrisp, peeled, cored, sliced 1/2 inch / 1.2 cm thick
  • 3 tbsp unsalted butter
  • 1/3 cup brown sugar / 67 g
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1 tsp cornstarch mixed with 1 tbsp water
For the crumble topping
  • 4 tbsp unsalted butter
  • 1 cup old-fashioned rolled oats / 90 g
  • 1/2 cup all-purpose flour / 60 g
  • 1/3 cup brown sugar / 67 g
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/3 cup chopped pecans / 40 g; optional

Method
 

Toast the crumble topping
  1. Melt 4 tbsp butter in a 10-inch / 25 cm skillet over medium heat. Add the oats, flour, 1/3 cup brown sugar, 1/2 tsp cinnamon, and 1/8 tsp salt.
  2. Stir constantly for 5 to 6 minutes until the mixture turns deep golden and smells toasted. Stir in the pecans during the last minute, then scrape the topping into a bowl and set aside.
Cook the apples
  1. Add the remaining 3 tbsp butter to the same skillet over medium heat. Add the sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt.
  2. Cook, stirring every couple of minutes, for 8 to 9 minutes until the apples are fork-tender at the edges but still hold their shape. If the apples look watery instead of syrupy, keep cooking a few extra minutes before the next step.
  3. Stir in the lemon juice. Push the apples to one side and pour the cornstarch slurry into the juices at the bottom of the pan, stirring it in. Cook 1 to 2 minutes until the liquid thickens and coats the back of a spoon.
  4. Scatter the toasted crumble topping evenly over the apples. Cover the skillet, remove from heat, and let it sit for 3 minutes so the topping softens slightly at the edges while staying crisp in the center.
  5. Serve warm, straight from the skillet.

Notes

  • Slice apples to an even 1/2 inch / 1.2 cm thickness so they cook at the same rate.
  • Toast the crumble until deep golden, pale topping tastes floury and raw.
  • Don't skip the lemon juice, it keeps the apples from browning and balances the sugar.
  • If apples look watery instead of syrupy, cook a few extra minutes before adding the cornstarch slurry.
  • Cover only 3 minutes off heat, longer and the topping turns soft.