Brown Butter Apple Crumble
apples, peeled, cored and sliced
cup uncooked oats (not instant)
cup light brown sugar
In a medium bowl, combine the apples, sugar, cinnamon, cloves and salt. Toss until well-combined.
Add the apples to a deep oval baking dish. Spread out into an even layer.
In a small bowl, stir together the oats, flour and brown sugar. Set aside.
Heat the butter in a small pan until melted. Continue swirling over a medium flame until the butter turns a golden brown color. Remove from heat and stir into the oats mixture until well combined.
Sprinkle the oats mixture over the apples.
Brown Butter Apple Blondies
These soft and chewy brown butter apple blondies combine cinnamon-spiced apples, brown sugar, and flavorful brown butter. We’ll top them with brown butter icing, a reader favorite icing that I also use for peach bundt cake and pistachio cookies. If you love apple desserts like I do, these are a must-make!
Alternate title for this recipe: Butter
Let’s celebrate apples with immensely buttery blondies. We’re using 2 sticks of butter in these brown butter apple blondies and we definitely shouldn’t think twice about it!! The good news is that this recipe makes a large 9吉 inch pan, so there’s plenty to share.
But the bad news is… you have to share them.
Brown Butter Caramel Crumble Apple Pie
Peal, core and slice apples. Toss in a large bowl with lemon juice, brown sugar and cinnamon. Set aside for the flavours to come together and apples to become juicy.
Grease and flour pie dish (I used a 26cm or 10-inch round springform pan). Roll out pastry to the right size for your pie dish and line the dish or pan with the pastry (go all the way up the sides of the dish or pan). Cut off the excess with a knife. Score the bottom of the pastry several times with a fork and bake for 8 minutes until it is very lightly golden.
While pastry is baking, prepare caramel crumble. Place butter into a saucepan and bring it to a simmer until it browns—watch it closely so it doesn’t burn. Add brown sugar and vanilla and simmer until sugar dissolves. This sauce should thicken and become a bit like caramel. Stir in the oats and flour.
Place apples in the pastry case. You can arrange them in circles like I did, or just pile them in—it doesn’t have to be perfect! (Don’t pour in the excess juices.) Top with the caramel crumble. I like to crumble it on with my fingers to get a nice even layer.
Bake for 10 minutes. Turn the oven down to 160ºC (320ºF) and bake for another 20 minutes until apples are tender and topping is golden brown. Take pie out of the oven and leave it to cool in the pie dish or pan for about 15 minutes before serving.
Brown Butter Cheddar Apple Crumble For Two
Crumble, crisp, cobbler, slump, brown betty, pandowdy. It’s a dessert that goes by endless names and faces, but its heart is simplicity: fresh fruit tucked under a blanket of something warmly spiced and buttery, and baked until fragrant and soft underneath and richly crisp on top. Unlike its flighty pie cousin, a good crumble comes together in a matter of minutes, and its recipe is so forgiving that, after a read-through or two, you won’t even need one.
Although a crumble will work with almost any fruit, my favorite iteration is this cozy fall version. Start with the standard ingredients of warm apples, plenty of cinnamon and a touch of nutmeg, butter, flour, sugar, and a handful of oats for heartiness. But what makes it truly special to me is a dose of rich, nutty brown butter and a generous shredding of sharp cheddar cheese. Together, they lend the dessert a savory undertone and an incomparable depth of flavor that make this truly addictive. Which is why I only make enough for two!
Apple Crostada with Brown Butter Streusel
MAKE THE PASTRY: In a food processor, pulse the flour, sugar and salt. Add the butter and pulse until it's the size of small peas. Add the water and pulse just until a dough forms. Turn out onto a work surface and gather the crumbs together. Shape into a disk, wrap in plastic and refrigerate for 1 hour.
MAKE THE FILLING AND STREUSEL: In a medium bowl, mix the flour with the walnuts, granulated and brown sugars, 1/4 teaspoon of the salt and the cinnamon. In a small skillet, cook 5 tablespoons of the butter over moderately high heat until golden brown, 2 minutes. Pour the butter over the walnut mixture and toss gently until crumbly. Refrigerate the streusel.
Preheat the oven to 375°. In a large skillet, bring the 1 cup of maple syrup to a simmer with the vanilla bean and seeds. Cook over moderately high heat for 3 minutes. Whisk in the remaining 2 tablespoons of butter and 1/4 teaspoon of salt. Add half of the apples to the skillet and cook until beginning to soften, 6 minutes. Using a slotted spoon, transfer the apples to a platter. Repeat with the remaining apples let cool. Discard the vanilla bean and scrape the pan juices into a bowl.
On a lightly floured work surface, roll out the pastry to a 15-inch round, about 1/8 inch thick. Transfer to a baking sheet and refrigerate for 15 minutes. Brush the egg wash in a 2-inch band around the edge of the dough. Spread the apples on the pastry add any pan juices to the bowl. Fold the border up over them, leaving the center exposed. Sprinkle the streusel topping over the apples in the center and brush the pastry with the egg wash. Bake the crostada for 50 minutes, or until golden brown. Let cool slightly, then serve with vanilla ice cream drizzled with the reserved pan juices and maple syrup.