Ingredients
Method
Toss Apple Filling & Layer Skillet
- Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet or a 9-inch square baking dish with butter.
- In a large mixing bowl, toss the sliced apples with brown sugar, flour, fresh lemon juice, ground cinnamon, nutmeg, and vanilla extract until every slice is glossy and evenly coated.
- Transfer the spiced apple slices into the prepared skillet, arranging them in an even, compact layer.
Blend Oat Streusel & Assemble
- In another medium bowl, whisk together the rolled oats, all-purpose flour, dark brown sugar, cinnamon, fine sea salt, and chopped pecans.
- Add the cold cubed butter. Use a pastry blender, two forks, or your clean fingertips to quickly rub the butter into the dry mixture until moist, crumbly clusters form (pea-sized clumps).
- Evenly scatter the oat streusel mixture over the apple layer in the skillet, covering the fruit completely right up to the skillet edges.
Bake, Caramel Drizzle & Serve Warm
- Bake at 350°F (175°C) for 35 to 40 minutes, until the oat topping is deeply golden-brown and fragrant, and the apple juices are bubbling vigorously around the perimeter of the skillet.
- Remove from the oven and let rest for 10 minutes so the caramel apple juices thicken slightly.
- Generously drizzle the warm salted caramel sauce across the golden oat crust, then finish with a delicate sprinkle of flaky Maldon sea salt.
- Spoon into dessert bowls while warm and crown with a giant scoop of cold vanilla bean ice cream. Serve immediately!