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–+ servings
Warm bubbling brown butter cinnamon apple crisp topped with vanilla bean ice cream
Lily Coleman

Brown Butter Cinnamon Apple Crisp

Tender caramelized Honeycrisp and Granny Smith apples tossed in warm spices, baked beneath an irresistible golden brown butter rolled-oat and toasted pecan streusel. Serve warm with melting vanilla bean ice cream and a drizzle of salted caramel.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American, Autumn Seasonal, Comfort Food
Calories: 380
Ingredients Method Nutrition

Ingredients
  

Spiced Apple Filling
  • 6 medium Honeycrisp & Granny Smith apples peeled and sliced
  • 1/4 cup dark brown sugar packed
  • 2 tbsp granulated sugar for sweetness balance
  • 1 tbsp lemon juice prevents browning, balances sweet
  • 1.5 tbsp arrowroot powder thickens bubbling juices
  • 1.5 tsp ground cinnamon & nutmeg warm spices
  • 1 tsp pure vanilla extract pure extract
Brown Butter Oat Pecan Streusel
  • 1/2 cup unsalted butter browned until nutty and amber
  • 1 cup rolled oats hearty texture
  • 1/2 cup all-purpose flour for crisp clumps
  • 1/2 cup dark brown sugar rich molasses note
  • 1/2 cup chopped pecans toasted nutty crunch
  • 1 tsp ground cinnamon for topping
  • 1/2 tsp flaky sea salt enhances browned butter

Method
 

  1. Brown the Butter: Melt 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Swirl occasionally for 4 to 5 minutes as it foams and sizzles. Once golden-amber with nutty toasted brown flecks, immediately pour into a heat-safe bowl and let cool for 10 minutes.
  2. Toss the Apple Filling: Preheat oven to 350°F (175°C). In a large bowl, toss sliced apples with brown sugar, granulated sugar, lemon juice, arrowroot powder, cinnamon, nutmeg, and vanilla extract until glossy. Spread evenly into a 9-inch square baking dish or 10-inch cast-iron skillet.
  3. Make Brown Butter Streusel: In another bowl, combine rolled oats, flour, brown sugar, chopped pecans, cinnamon, and sea salt. Pour the cooled nutty brown butter over the dry ingredients. Mix with a fork until large, crumbly clusters form.
  4. Top & Bake: Scatter the streusel evenly over the apples, pressing a few clusters together for extra-crunchy texture. Bake at 350°F (175°C) for 38 to 42 minutes until the topping is deep golden-brown and the cinnamon apple juices bubble thickly around the edges.
  5. Rest & Serve Warm: Allow the crisp to rest for 10 minutes so the juices settle. Scoop warm into bowls, top with a generous scoop of vanilla bean ice cream, and serve immediately.

Nutrition

Calories: 380kcalCarbohydrates: 54gProtein: 4gFat: 18gSaturated Fat: 9gCholesterol: 35mgSodium: 140mgPotassium: 260mgFiber: 5gSugar: 32gVitamin A: 380IUVitamin C: 6mgCalcium: 42mgIron: 1.8mg

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