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Best Brown Butter Apple Crisp with Oat Crumble

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This brown butter apple crisp features a nutty, caramelized depth that takes ordinary apples to a whole new level, topped with a crunchy oat crumble. It’s the perfect dessert for gatherings, easy to make ahead, and always disappears first.

Ingredients

Scale
  • 6–7 medium apples (about 3 pounds), peeled, cored, and sliced into 1/4-inch thick pieces (Honeycrisp or Granny Smith recommended)
  • 1/2 cup unsalted butter (Kerrygold recommended)
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice (fresh squeezed)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats (not quick oats)
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Butter your 9×13 baking dish lightly.
  2. Brown the butter for the filling: Place 1/2 cup unsalted butter in your skillet over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. You’ll see it foam up, then the foam will subside, and tiny brown specks will appear at the bottom. This takes about 5-7 minutes. The moment it smells nutty and turns a golden-amber color, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking.
  3. Prepare the apples: While the butter cools slightly, peel, core, and slice your apples into 1/4-inch thick pieces. Place them in your large mixing bowl.
  4. Make the filling: To the bowl with the apples, add the browned butter (it should still be liquid), granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, salt, and vanilla extract. Toss everything together until the apples are evenly coated. Let this sit for 5 minutes while you make the crumble.
  5. Make the oat crumble: In your medium mixing bowl, combine the rolled oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Whisk together until evenly mixed. Add the cold butter cubes and the chopped nuts if using. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces remaining. Don’t overwork it.
  6. Assemble the crisp: Pour the apple mixture into your prepared baking dish and spread it into an even layer. Sprinkle the oat crumble evenly over the top, covering all the apples. Don’t press it down.
  7. Bake: Place the dish on a baking sheet to catch any bubbling juices. Bake for 40-45 minutes, or until the filling is bubbly around the edges and the topping is deep golden brown. If the topping is browning too quickly around the 30-minute mark, tent loosely with foil for the remaining time.
  8. Cool slightly: Let the crisp rest on a wire rack for at least 15-20 minutes before serving.

Notes

For the best texture, use a mix of apple varieties like Honeycrisp and Granny Smith. Let the apples macerate for 5-10 minutes after tossing with sugar and spices to draw out liquid. Keep the crumble cold for best results. Bake on a sheet pan to catch spills. Can be assembled the night before and refrigerated; add 10 minutes to baking time if baking from cold.

Nutrition

Keywords: brown butter apple crisp, apple crisp, oat crumble, easy apple dessert, fall dessert, apple crisp recipe

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