Maple Pecan Apple Skillet Crisp with Oats and Rye

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes (includes 10 minutes resting)

Quick Ingredients

• 2.25 lb (about 1 kg) apples, peeled and sliced
• 1 tbsp lemon juice
• 1/4 cup (60 ml) maple syrup
• 3 tbsp (37 g) light brown sugar
• 2 tbsp (16 g) cornstarch
• 1 tsp ground cinnamon + 1/4 tsp nutmeg
• 1 tsp vanilla extract; 1/4 tsp fine salt
• 1 cup (100 g) rolled oats
• 3/4 cup (90 g) rye flour
• 3/4 cup (85 g) chopped pecans
• 1/3 cup (67 g) light brown sugar
• 3 tbsp (45 ml) maple syrup
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1/2 tsp fine salt; 1 tbsp turbinado sugar (optional)
• 1 tsp butter or oil for the pan; vanilla ice cream for serving

Do This

• 1. Heat oven to 375°F (190°C). Lightly butter a 10-inch oven-safe skillet.
• 2. Toss apples with lemon, maple, brown sugar, cornstarch, cinnamon, nutmeg, vanilla, and salt.
• 3. For topping, combine oats, rye flour, pecans, brown sugar, and salt. Cut in cold butter until pebbly; stir in maple syrup to form clumps.
• 4. Spread apples in skillet. Crumble topping evenly over fruit; sprinkle turbinado sugar.
• 5. Bake 40–45 minutes until the topping is deep golden and the juices bubble thickly.
• 6. Rest 10 minutes. Spoon into bowls and top with vanilla ice cream; drizzle a little maple syrup if desired.

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Why You’ll Love This Recipe

• Nutty rye flour and pecans make a deeply flavorful, extra-crispy topping.
• Balanced maple sweetness lets the apples shine—cozy but not cloying.
• One skillet from oven to table for minimal cleanup and maximum drama.
• Great made ahead; the topping can be mixed and frozen for quick bakes.

Grocery List

• Produce: 2.25 lb apples (mix of Honeycrisp, Granny Smith, Pink Lady), 1 lemon
• Dairy: Unsalted butter, vanilla ice cream
• Pantry: Maple syrup, light brown sugar, rolled oats, rye flour, pecans, cornstarch, ground cinnamon, ground nutmeg, vanilla extract, fine salt, turbinado sugar (optional)

Full Ingredients

For the pan

• 1 tsp unsalted butter or neutral oil

Apple Filling

• 2.25 lb (about 1 kg; 6 medium) firm apples, peeled, cored, and sliced 1/4 inch (6 mm) thick
• 1 tbsp fresh lemon juice
• 1/4 cup (60 ml) pure maple syrup
• 3 tbsp (37 g) light brown sugar, packed
• 2 tbsp (16 g) cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Oat–Rye Pecan Crisp Topping

• 1 cup (100 g) old-fashioned rolled oats
• 3/4 cup (90 g) rye flour
• 3/4 cup (85 g) pecans, chopped
• 1/3 cup (67 g) light brown sugar, packed
• 1/2 tsp fine sea salt
• 6 tbsp (85 g) cold unsalted butter, cut into small cubes
• 3 tbsp (45 ml) pure maple syrup
• 1 tbsp turbinado sugar, for sprinkling (optional)

To Serve

• About 3 cups vanilla ice cream (6 generous scoops)
• Extra maple syrup for drizzling (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the skillet

Preheat the oven to 375°F (190°C) with a rack in the center. Lightly butter a 10-inch oven-safe skillet (cast iron is ideal) with 1 teaspoon butter or oil. Place the skillet on a rimmed baking sheet to catch any bubbling juices in the oven.

Step 2: Toss the apple filling

In a large bowl, combine the sliced apples, lemon juice, maple syrup, brown sugar, cornstarch, cinnamon, nutmeg, vanilla, and salt. Toss until every slice is evenly coated and no dry cornstarch remains. The mixture should look glossy and lightly syrupy.

Step 3: Make the oat–rye pecan topping

In another bowl, stir together the oats, rye flour, pecans, brown sugar, and salt. Add the cold butter and cut it in with a pastry cutter or rub it in with your fingertips until the mixture forms moist crumbs with pea-sized bits of butter. Drizzle in the maple syrup and toss to create clumps—this helps the topping bake up extra crunchy.

Step 4: Assemble the crisp

Spread the apple mixture evenly in the prepared skillet, including any juices in the bowl. Crumble the topping over the fruit in an even layer, squeezing some of it into larger clusters. Sprinkle with turbinado sugar for extra sparkle and crunch, if using.

Step 5: Bake until bubbling and golden

Bake for 40 to 45 minutes, rotating the pan halfway through, until the topping is deep golden brown and the fruit juices bubble thickly around the edges. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.

Step 6: Rest and serve warm

Let the crisp rest for 10 minutes so the juices thicken. Spoon into bowls while warm. Top each serving with a generous scoop of vanilla ice cream and, if you like, a light drizzle of maple syrup. Serve immediately.

Pro Tips

• Use a mix of apples (tart and sweet) for layered flavor and the best texture that doesn’t collapse.
• Keep butter cold for the topping; cold fat creates nubbly, crunchy clumps. Chill the mixed topping 10 minutes if your kitchen is warm.
• For saucier filling, add 2 tbsp apple cider; for a drier set, reduce maple in the filling by 1 tbsp.
• If the top needs more color, broil on the middle rack for 30–60 seconds, watching closely.
• Swap cornstarch with 3 tbsp tapioca starch if you prefer a clearer, glossy thickener.

Variations

• Cranberry-Apple: Replace 1 cup of apples with fresh or frozen cranberries; add 1–2 tbsp extra brown sugar to balance tartness and 1 tsp orange zest.
• Pear & Ginger: Use ripe but firm pears in place of apples and add 1 tsp grated fresh ginger to the filling.
• Gluten-Free & Dairy-Free: Use certified gluten-free oats and swap rye flour for oat flour or almond flour; replace butter with chilled vegan butter or refined coconut oil.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 3 days. Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed and crisp again, or microwave individual portions and re-crisp under the broiler briefly. Make the topping up to 3 days ahead and refrigerate (or freeze up to 2 months); sprinkle on straight from the fridge or freezer. To freeze unbaked: assemble in a freezer-safe dish, wrap well, and freeze up to 2 months. Bake from frozen at 350°F (175°C) for 55–65 minutes, tenting with foil if needed.

Nutrition (per serving)

Approximate values for 1 of 6 servings with a 1/2-cup scoop of vanilla ice cream: 690 calories; 30 g fat (12 g saturated); 103 g carbohydrates; 6 g protein; 8 g fiber; about 230 mg sodium; approximately 35 g added sugars. Nutrition will vary based on brands and exact apple variety.