Stove-Top Apple Crisp
This tart but sweet Stove-Top Apple Crisp makes for the perfect weeknight dessert. This apple crisp fits the bill — everything is done on the stove top, in just one pan, and with less than 20 minutes' worth of work.
For this quick dessert, use any crisp, tart apple like Braeburn or Jonagold. You want it to hold up to cooking, and the tartness will complement the sweet topping.
Melt 3 Tbsp. butter in a nonstick skillet over medium heat for the topping.
Stir in pecans, oats, brown sugar, and salt, and cook until mixture begins to brown, 5–6 minutes. Transfer to a parchment-lined plate. Wipe out skillet and return it to the burner.
Sauté apples and raisins in 2 Tbsp. butter over medium heat to soften, 5 minutes. Stir in sugar, lemon juice, cinnamon, and salt; simmer 2 minutes. Serve apples with crunchy topping and a dollop of Sweet Cream Topping.
Cook the pecan-oat mixture over medium heat — too hot and the nuts and sugar will burn.
Core the apples, then slice into ¼-inch-thick pieces. Just about any crisp, tart apple will work.
Add raisins to the apples. Golden raisins look nice in the dish, but dark ones work fine too.
Squeeze lemon over apples — cup your hand over the pan to keep seeds out of the mixture.