Homemade Apple Crisp with Brown Butter

Homemade Apple Crisp with Brown Butter

Homemade Apple Crisp

Ingredients

  • 12 oz. sliced apples
  • 1/4 cup coconut sugar
  • 1 stick salted butter, browned (see below instructions)
  • 2 tbsp. brandy (optional)

Topping:

  • 3/4 cup flour
  • 3/4 cup oats
  • 3/4 cup brown sugar
  • 1 stick salted butter, browned (see below instructions)
  • 1/2 cup chopped pecans

Instructions

  • Preheat the oven to 350 degrees.
  • Add half the brown butter to a skillet over medium heat and add the apples. Cook for 2 minutes. Add the brandy and coconut sugar and cook and additional 3-4 minutes, until caramelized. Place mixture in a 9×9″ baking dish.
  • Top with the oat topping and bake, uncovered, in the oven for 35-45 minutes, until topping is browned and bubbly. Start checking it at 35 minutes just to make sure it doesn’t burn. Serve with ice cream.

Topping:

  • Combine the dry ingredients and mix together. Add the second half of the browned butter and mix together so the mixture is dampened by the butter.

How to brown butter:

  • Heat the butter in a skillet over medium heat. Cook, stirring occasionally to prevent burning, until butter starts to brown and have a nutty smell. Remove from heat.

Expert Tips:

  1. You can make brown butter ahead of time and store it in the fridge for 2 weeks to a month, or store it in the freezer for 6-9 months (in an airtight container).
  2. To make the night before, make the apples and oat topping and store them separately in the fridge overnight. When you’re ready to cook, spread the topping over the apples in a baking dish and bake at 350 degrees for 35-45 minutes, until browned and bubbly.
  3. Apple crisp can be frozen either before or after baking. To freeze before, assemble the apple crisp in an airtight oven safe container (or wrap it in freezer safe plastic wrap) and store in the freezer for up to one month. To cook the apple crisp from frozen, bake in a 350 degree oven for 50-60 minutes, until browned and bubbly. To freeze after baking, let the apple crisp cool for 2-4 hours at room temperature. Place in a freezer safe air tight container or wrap it in freezer safe plastic wrap and store in the freezer for up to one month. To cook it, thaw it overnight in the fridge. Then bake according to the recipe instructions.
  4. To store the apple crisp, let the it cool for 2-4 hours at room temperature. Cover with plastic wrap or store in a covered container for up to 5 days in the fridge.
  5. To reheat leftover apple crisp, place the leftovers in a 350 degree oven for 15 minutes, until heated through.

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