In the world of autumn lovers, there are those who grieve the end of summer and those who celebrate it. I'm among the celebrators. A gentle breeze signals it's time to swap linen for soft, cozy sweaters. My culinary habits remain consistent; I bake bread, cakes, and pies all year. Yet, some delights are reserved for fall, like this Brown Butter Bourbon Apple Crisp.
This year marked my first experience with apple picking. The beautiful orchards in Austin remind me of southern Italy's dry farmlands. Rows of apple varieties cry out to be picked and enjoyed at home. Gala and Honeycrisp apples, known for their sweetness and firmness, ensure your dessert retains its delightful structure. In contrast, Macintosh and Granny Smith contribute that quintessential saucy texture paired with a hint of tartness. When baking with apples, I always blend sweet and tart varieties for a symphony of flavors and textures.
I favor tart and syrupy apples for my crisp, typically using a 2:1 ratio of Granny Smiths and Gala or Pink Ladies. The size of the apple chunks is also key: larger pieces break down more slowly, while smaller ones maintain their shape. This thoughtful approach enhances the overall mouthfeel. You'll know your crisp is ready when the topping turns golden brown and the filling bubbles beautifully.
Apple crisp is an annual ritual—once you grasp the basics, it's a breeze to adapt. I often throw in frozen berries for a burst of tartness and color. This Brown Butter Bourbon Apple Crisp is my go-to recipe for autumn, marking the shift from warm to cool days. If you prefer a non-alcoholic version, feel free to skip the bourbon; it's mainly there to impart a warm, honey-like aroma as it cooks off. But don't skip the brown butter, as it enhances the rich flavors of the apples, oats, and cinnamon, adding a delightful nuttiness. With fewer than 10 ingredients, this dessert is ideal for a relaxed Saturday baking adventure or your holiday feast.
Preparation Time
25 minutes
Baking Time
55 minutes
Recipe Categories
Ingredients
Topping:
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 8 tablespoons (1 stick) melted butter
Filling:
- 3 Granny Smith apples
- 3 Gala or Pink Lady apples
- 3-4 tablespoons bourbon
- 1/2 cup packed brown sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
- Juice of 1 lemon (about 2-3 tablespoons)
- 4 tablespoons butter for browning
Instructions
Topping:
- Preheat the oven to 350°F.
- In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add melted butter and mix until the dry ingredients are well-coated and the mixture resembles wet sand. Set aside.
Filling:
- In a small saucepan over medium-low heat, melt the butter, stirring constantly with a heatproof spatula until it begins to brown and emits a nutty aroma, about 5 minutes. Set aside.
- Peel, core, and chop the apples into 1/2 to 1-inch pieces. Toss with bourbon, brown sugar, cornstarch, cinnamon, and salt. Let the mixture sit for at least 10 minutes. Pour the browned butter over the apples.
- In a cast iron skillet or a baking dish, spread the apple mixture evenly and top with the oat mixture. Bake for 55-60 minutes, or until the topping is golden brown and the filling is bubbling.
*Note: Use a baking dish at least 3 inches deep, circular or square, around 6-7 inches in size.
