Active Time

　　35 minutes

　　Total Time

　　35 minutes

　　If you’ve ever been tempted by the siren call of autumn desserts when the calendar says fall, but the temperature is still squarely in summer, this no-bake stovetop apple crisp is for you. It’s a one-skillet fuss-free way to make a classic apple crisp without ever having to turn on your oven. A quick stovetop streusel is made by mixing flour, brown sugar, oats, cinnamon, salt, melted butter, and vanilla extract until large, irregular clumps form. Those clusters get cooked in a skillet until golden brown and crisp. The streusel is transferred to a large plate or baking sheet to cool, while tart Granny Smith apples get their turn to cook in the same skillet, along with brown sugar, cinnamon, ginger, nutmeg, and a splash of lemon juice to liven things up. The streusel is scattered on top of the tender apples and the crisp is ready to be served. Hot from the stovetop, the crisp is delicious served with scoops of melting vanilla ice cream; once cooled, the filling thickens up and the crisp is delightful served over Greek yogurt or simply all by itself.

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What you’ll need

　　Chevron

　　Chevron

　　9-Inch Cast-Iron Skillet

　　$30 At Amazon

　　Silicone Spatula

　　$10 At Amazon

　　Cinnamon

　　$9 At Burlap and Barrel

　　Nutmeg

　　$13 At Amazon

　　

Ingredients

6–8 servings

　　3 lb. Granny Smith apples (about 6 large), peeled, cored, cut into ½" pieces (about 7 cups)

　　¾ cup (packed; 150 g) dark brown sugar

　　3 Tbsp. fresh lemon juice

　　1 Tbsp. ground cinnamon

　　1 Tbsp. vanilla extract

　　1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

　　½ tsp. ground ginger

　　¼ tsp. freshly grated nutmeg

　　4 Tbsp. (½ stick) unsalted butter

　　½ tsp. cornstarch

　　Stovetop Streusel

　　Vanilla ice cream (for serving; optional)

　　

Step 1

Toss 3 lb. Granny Smith apples (about 6 large), peeled, cored, cut into ½" pieces (about 7 cups), ¾ cup (packed; 150 g) dark brown sugar, 3 Tbsp. fresh lemon juice, 1 Tbsp. ground cinnamon, 1 Tbsp. vanilla extract, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground ginger, and ¼ tsp. freshly grated nutmeg in a large bowl to evenly coat apples.

　　

Step 2

Melt 4 Tbsp. (½ stick) unsalted butter over medium heat in a 9" cast-iron skillet. Add apple mixture and cook, stirring often, until apples are fork-tender, juices thicken slightly, and mixture is very fragrant, 18–25 minutes.

　　

Step 3

Whisk ½ tsp. cornstarch with 1 Tbsp. cold water in a small bowl to combine. Mixing constantly, pour slurry into skillet and cook (still stirring) until mixture thickly coats a spoon (think warm caramel sauce), 1–5 minutes, depending on how much juice you have. Remove skillet from heat and scatter Stovetop Streusel evenly over apple filling.

　　

Step 4

Serve apple crisp with scoops of vanilla ice cream if desired.