Ingredients
Method
Baking Method
- Preheat oven to 350°F (175°C). Grease a 10-inch or 12-inch cast iron skillet (or baking dish) with 1 tablespoon of butter.
- In a large bowl, toss apple wedges with lemon juice, brown sugar, flour, cinnamon, nutmeg, and vanilla paste until all slices are evenly coated. Transfer apples into the prepared skillet, arranging them in a compact, even layer.
- In a separate mixing bowl, combine rolled oats, flour, dark brown sugar, chopped pecans, cinnamon, and sea salt. Add the cold cubed butter.
- Use a pastry cutter or your fingertips to work the cold butter into the dry ingredients until coarse, pea-sized buttery crumbs and clumps form.
- Scatter the oat streusel crumble generously and evenly across the top of the spiced apples, covering them completely.
- Bake for 35 to 40 minutes until the top is deeply golden-brown and crunchy, and thick amber apple juices are bubbling vigorously along the edges of the skillet.
- Remove from oven and let rest for 10 minutes to allow the bubbling juices to thicken slightly. Top with huge scoops of vanilla bean ice cream, drizzle liberally with warm salted caramel sauce, and serve warm with spoons straight from the skillet!