Stovetop Apple Pie

By sugarbear

Ingredients

• Pie topping:
• 1 tablespoon unsalted butter
• 1 teaspoon canola oil
• 1/2 cup quick oatmeal
• 3 tablespoons firmly packed light brown sugar
• 1/4 cup coarsely chopped pecans, hazelnuts, or walnuts
• Pinch fine sea salt
• Apple filling:
• 1 teaspoon canola oil
• 4 large apples, such as Granny Smith or Honeycrisp, peeled, cored, and sliced into six-teenths (about 2 pounds)
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• Vanilla Cream, for serving (recipe below)

Preparation

Step 1

Line a rimmed baking sheet with a nonstick silicone baking mat. (Parchment paper doesn’t work as well because the sugar will stick.) To make the topping, heat the butter and oil in a large, nonstick skillet over medium heat. Add the oatmeal, brown sugar, nuts, and salt. Cook, stirring constantly until lightly browned. Transfer to the prepared baking sheet and smooth with an offset spatula into a thin layer. Set aside to cool. Once cooled, crumble into bite-size bits and set aside.
To make the filling, heat the oil in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally until softened, about 5 minutes. Sprinkle with granulated sugar, cinnamon, ginger, allspice and cook over medium heat, stirring occasionally until tender, about 5 to 10 minutes. Stir in the lemon juice, vanilla, and a pinch of salt.
To serve, spoon the warm apples into bowls. Top with pie topping and a dollop of vanilla cream. Serve immediately.

Vanilla Cream
½ cup plain 2 percent Greek yogurt
3 tablespoons confectioners’ sugar
½ teaspoon pure vanilla extract
Whip yogurt, sugar and vanilla until thoroughly combined.