Brown Butter Apple Crisp
This brown butter apple crisp takes the classic fall dessert to the next level with rich, nutty flavor and a golden, buttery topping that melts into the warm spiced apples. It's warm, buttery, and perfect for fall.
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My mother-in-law, Karen, makes the best apple crisps! She doesn't consider herself a baker, since she never measures anything, but this is one dessert she nails every single time.
My family has always been more into pies, but I started making crisps after I got married because they're so much easier, yet just as delicious.
Plus, when you throw in some oats, you can almost convince yourself it's a little healthier! Almost.
The brown butter, sugar and scoop of vanilla ice cream will quickly remind you this is still dessert, but that's exactly what makes it so good!
What is brown butter
Brown butter, or beurre noisette, is butter that has been cooked until the milk solids toast, turning golden brown and releasing a nutty aroma. It's an easy way to add rich, complex flavor to both sweet and savory dishes, and one of my personal all time favorite flavors.
How to make brown butter
Melt unsalted butter over medium heat, ideally in a light colored pot or pan so you can see its color.
As the butter cooks, it will foam and then start to turn golden brown. Swirl the pan often and watch closely. Once the butter has turned a few shades darker and smells nutty, immediately remove it from the heat to prevent burning.
Want more cozy baked apple recipes? Try my family recipe for Grandma's Apple Pie, these silky Apple Custard Bars or my easy baked Apple Cider Donuts.
Why This Recipe Works
- Browning the butter adds a layer of nutty, toasty flavor you don't get from regular butter.
- Using a mix of apple varieties creates a balance of sweet and tart flavors, while also giving the filling more depth.
- The oat topping bakes into a crisp, golden crust that contrasts beautifully with the tender apples underneath.
- It's simple to make, requires no pastry dough, and is always a crowd-pleaser!
Apple Crisp Ingredients
Apples - Choose baking apples that hold their shape in the oven. Granny Smith, Honeycrisp, Rome, and Pink Lady are all excellent. For the best flavor, use a mix of sweet and tart varieties. You can peel them, but I prefer to leave the skins on.
Oats - Use old-fashioned rolled oats or quick oats. Avoid steel-cut oats, as they won't soften properly in the topping.
Brown sugar - Both light and dark brown sugar work. Dark will give the topping a deeper molasses flavor.
Butter - The key to this crisp is browning the butter until it smells nutty and turns golden. Watch carefully to avoid burning.
Cinnamon and spices - Use fresh, high-quality spices for the best flavor.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 10-inch cast iron skillet
- Mixing bowls
- Whisk
- Wooden spoon
- Oven mitts
How to Make Brown Butter Apple Crisp
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the brown sugar, salt, cinnamon, and cornstarch. Add the sliced apples and toss until fully coated.
- In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, and salt.
- Place a 10-inch cast iron skillet or another deep, oven-safe skillet over medium-high heat. Add the butter and let it melt until it begins to foam. Swirl the pan and keep a close eye until it turns golden brown and smells nutty. Be careful not to let it burn.
Pro Tip: Once the butter is golden, immediately remove it from the heat. Brown butter can go from perfect to burnt in seconds.
- Pour the browned butter into the flour mixture, scraping in all the browned bits from the bottom of the pan. Mix until the butter is incorporated and clumps form.
- Sprinkle the topping over the apples and spread it evenly.
- Bake for about 30 minutes, until the top is golden brown and the filling is bubbling. Serve warm with vanilla ice cream.
Tips for Success
- Don't overmix the topping after adding the brown butter. You want clumps that bake into a crunchy texture.
- Use a mix of apple varieties for complex flavor.
- Cut apples into even slices so they cook at the same rate.
- Bake until the topping is deeply golden for the best crisp texture.
- Let the crisp cool for 10 minutes before serving so the filling sets slightly.
Variations
- Swap pears for apples for a fall twist, or use any summer stone fruit.
- Add chopped pecans or walnuts to the topping.
- Mix in dried cranberries for extra tartness.
- Use cardamom or nutmeg along with cinnamon for a spiced version.
- Add a splash of bourbon or brandy to the apples before baking.
Serving Suggestions
Serve warm, straight from the skillet, with a scoop of ice cream or a drizzle of homemade Salted Caramel Sauce.
For a fun coffee pairing, try this smooth Cold Brew Coffee or an Italian-style Affogato.
Sprinkle on these toasty maple rosemary Maple Candied Pecans for crunch, or go all-in with a scoop of my creamy rosemary Butter Pecan Ice Cream.
How to Store apple Crisp
Store leftovers covered at room temperature for 1 day, or in the refrigerator for up to 4 days.
Reheat in a 350°F oven until warmed through to re-crisp the topping. Avoid microwaving, which makes the topping soggy.
FAQ
Yes. Assemble the crisp, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time.
Yes. Bake fully, let cool, then wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F until hot and bubbly.
No. Any deep, oven-safe baking dish works. Cast iron just adds nice heat retention and presentation.
Yes. Substitute a gluten-free all-purpose flour blend in the topping. Be sure to use certified gluten-free oats.
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Brown Butter Apple Crisp
Ingredients
For the Filling
- ¼ cup brown sugar light or dark is fine
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 tablespoon corn starch
- 6 large baking apples cored and sliced*
For the Topping
- 1 cup all purpose flour
- 1 cup rolled oats
- ¾ cup brown sugar light or dark is fine
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 8 tablespoons unsalted butter (1 stick)
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the brown sugar, salt, cinnamon and corn starch. Add the sliced apples and mix until fully coated.
- In a separate bowl, mix together the flour, oats, brown sugar, cinnamon and salt.
- Place a 10-inch cast iron skillet or another deep, oven safe skillet over medium-high heat. Add the butter and let it melt until it begins to foam. Swirl the melted butter around the pan and keep a close eye on it until it starts to turn golden brown and smell nutty. Be careful not to let the butter burn.
- Remove it from the heat and immediately pour the browned butter into the flour mixture, being sure to scrape in all of the browned bits from the bottom of the pan.
- Mix together until the butter is fully incorporated and starts to form clumps. Sprinkle over the apples and spread it out until evenly coated.
- Bake for about 30 minutes, or until the top has nicely browned and the filling is bubbling. Serve warm, preferably with vanilla ice cream.
Notes
- Use a mix of apple varieties for complex flavor.
- Don't walk away from the butter. It browns fast.
- Cut apples into even slices so they cook at the same rate.
- Bake until the topping is deeply golden for the best crisp texture.
- Let the crisp cool for 10 minutes before serving so the filling sets slightly.
I always hear about people not getting along with their in laws - I'm with you in that I'm lucky to love mine! And this recipe looks fantastic 🙂
Awww. Love you, too.
This is my favorite fall dessert! I love anything with a crisp/crumble topping!
Yay! You'll love it with the brown butter. I mean, what's not to love??
I love a warm, bubbly cast-iron skillet dessert. Gorgeous photos! I can almost smell and taste it. What are the pretty little flowers?
Thanks!! I'm not sure what the flowers are called, but I'll try to find out. I have a few of them in my garden, though I'm not sure where they came from. They bloom white at the end of August, and then slowly turn reddish purple.