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Best Brown Butter Apple Crisp with Oat Crumble

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This brown butter apple crisp with oat crumble features a nutty, caramel-like depth from browned butter, tender spiced apples, and a crunchy oat topping. It’s simple enough for a weeknight yet impressive for holidays, ready in under an hour.

Ingredients

Scale
  • 6 medium apples (about 2.5 pounds or 1.1 kg), peeled, cored, and sliced into 1/4-inch thick pieces (mix of Honeycrisp and Granny Smith recommended)
  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (25 grams) light brown sugar, packed
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1 tablespoon (8 grams) cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams or 1 stick) unsalted butter
  • 1 cup (100 grams) rolled oats (old-fashioned)
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (100 grams) light brown sugar, packed
  • 2 tablespoons (25 grams) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 baking dish with butter or nonstick spray.
  2. Place the 1/2 cup (113 grams) of unsalted butter in a medium saucepan over medium heat. Let it melt completely, swirling occasionally. After about 3-4 minutes, the butter will foam, then subside, and small brown specks will form at the bottom. When it turns golden-brown and smells nutty, remove from heat immediately and pour into a heatproof bowl to cool slightly.
  3. Peel, core, and slice the apples into 1/4-inch thick wedges. Place in a large mixing bowl. Add 1/4 cup granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Toss to coat evenly. Let sit for 5 minutes.
  4. In a medium mixing bowl, whisk together 1 cup rolled oats, 3/4 cup flour, 1/2 cup light brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Pour the slightly cooled brown butter over the dry ingredients. Mix with a fork or fingers until crumbly (like wet sand with clumps). Do not overmix.
  5. Pour the apple filling into the prepared baking dish and spread evenly. Sprinkle the brown butter oat crumble evenly over the top. Do not press down.
  6. Place the dish on a baking sheet. Bake for 35-40 minutes, until the topping is deep golden brown and the filling bubbles around the edges. If topping browns too quickly after 25 minutes, tent loosely with foil.
  7. Remove from oven and let cool on a wire rack for at least 15 minutes. Serve warm, preferably with vanilla ice cream or whipped cream.

Notes

Use a mix of apple varieties (Honeycrisp and Granny Smith) for best texture. Do not skip the cornstarch; it thickens the juices. Watch the brown butter closely to avoid burning. Let the crisp rest for 15 minutes before serving to allow the filling to set. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. For dairy-free, use vegan butter.

Nutrition

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

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