Brown Butter Apple Crisp
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Recipe Intro From Heresyourbite
This brown butter apple crisp, made with rich French butter, is the ultimate fall dessert. The nutty, caramelized brown butter brings a deep, toasty flavor to the apples, while the oat crumble provides a satisfying crunch. Serve it with a scoop of vanilla ice cream for an indulgent treat that’s easy to make and perfect for any occasion.
Recipe Description
What makes this brown butter apple crisp so special is the depth of flavor that comes from using French butter. Browning the butter gives it a rich, nutty quality that elevates the apples and adds complexity to every bite. The apples caramelize beautifully in the brown butter, while the crumbly oat topping bakes to a golden crisp. The best time to make this dessert is in the fall when apples are in season, but it’s so good, you’ll want to enjoy it year-round. Plus, it’s an easy recipe that comes together in under an hour, making it the perfect after-dinner dessert.
- Ingredient Notes
- Pro Tips
- Test Kitchen Notes
- FAQs
- Recipe Card
Ingredient Notes
Unsalted French Butter: French butter has a higher butterfat content than regular butter, which makes it extra creamy and flavorful. It’s essential to this recipe because browning the butter adds a nutty, rich depth that pairs perfectly with the apples. If you can’t find French butter, you can use any high-quality unsalted butter as a substitute, but the flavor won’t be quite as rich.
Apples: For the best results, use a combination of tart and sweet apples, like Granny Smith and Honeycrisp, to give your apple crisp a balance of flavors. If you only have one type of apple on hand, that’s fine too, but aim for firm apples that hold up well during baking.
Calvados: Calvados is an apple brandy from the Normandy region of France. It adds a subtle, boozy apple flavor to the filling, enhancing the caramelized apples. If you don’t have Calvados, you can substitute it with apple cider, regular brandy, or simply omit it if you prefer a non-alcoholic version.
Test Kitchen Notes
Browning the Butter: Keep a close eye on the butter while it’s browning to avoid burning. Once it turns golden and smells nutty, remove it from the heat immediately.
Apple Texture: For the best texture, slice your apples about ¼ inch thick. This helps them cook evenly and become tender without turning mushy.
Topping Consistency: When making the crumble topping, if it feels too wet, add a bit more flour until it reaches a crumbly, sand-like texture.
Customizing the Filling: Get creative with the filling by adding other fruits like pears or berries, and consider mixing in spices like ginger or allspice. You can also incorporate chopped nuts or dried fruit for added texture and sweetness. Adjust the sugars based on the sweetness of your fruit for the perfect balance.
Serving Suggestion: This dessert is best enjoyed warm, straight from the oven, with a scoop of vanilla ice cream that melts into the crisp.
FAQs
What apples are best for apple crisp?
For apple crisp, it’s best to use firm apples that hold their shape during baking. Granny Smith and Honeycrisp are great choices because they offer a balance of tartness and sweetness. You can also use other varieties like Pink Lady, Braeburn, or Jonagold.
Can I make brown butter apple crisp ahead of time?
Yes! You can prepare the apple filling and crumble topping separately and store them in the fridge for up to 24 hours. When you’re ready to bake, assemble the crisp and bake it as directed. You can also bake the crisp ahead of time and reheat it in the oven at 350°F until warmed through.
What is the difference between brown butter and regular butter?
Brown butter, or beurre noisette, is regular butter that has been cooked until the milk solids turn golden brown, giving it a rich, nutty flavor. This process adds depth to both sweet and savory dishes. Regular butter, on the other hand, hasn’t undergone this caramelization process and has a more mild, creamy taste.
For the Apple Filling
ingredients
- 6 medium apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 tablespoon all-purpose flour
- 1/4 cup (2 ounces/4 tablespoons) brown butter (from above)
- 1 teaspoon vanilla extract
- Splash of Calvados (optional)
For the Crumble Topping
ingredients
- 3/4 to 1 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (4 ounces) brown butter (from above)
For Serving
ingredients
- Vanilla ice cream, as needed for serving
To make the brown butter:
Method
Step 1
In a medium saucepan over medium heat, melt the French butter. Stir frequently and cook until it turns golden brown and develops a nutty aroma, about 5-7 minutes.
Step 2
Remove from heat, transfer to a bowl, and let cool slightly. Strain the milk solids from the brown butter using a coffee filter or fine mesh sieve. Set aside. [*Note: You’ll need ½ cup of brown butter for the crumble topping and 4 tablespoons for roasting the apples.]
To roast the apples:
Step 1
Preheat the oven to 350°F.
Step 2
In a large bowl, toss the apple slices with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, salt, flour, and vanilla extract.
Step 3
In a large skillet, heat 4 tablespoons of brown butter over medium heat. Add the apple mixture and cook, stirring occasionally, for about 5 minutes until apples begin to soften.
Step 4
Add a splash of Calvados (optional) and continue cooking until apples are tender and caramelized, about 10 minutes.
Step 5
Transfer the apples to a 9x13-inch baking dish and spread them out evenly.
To make the crumble topping:
Step 1
In a medium bowl, combine flour, oats, brown sugar, salt, and cinnamon.
Step 2
Add the ½ cup of brown butter (including the milk solids) and mix until the topping resembles coarse crumbs.
To assemble and bake:
Step 1
Sprinkle the crumble topping evenly over the apples.
Step 2
Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the apples are bubbling and tender. If needed, bake up to an hour for extra crispiness.
Step 3
Allow the apple crisp to cool slightly before serving. Serve warm with a scoop of vanilla ice cream and enjoy!