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Brown Butter Apple Cider Crisp: Easy Fall Dessert

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A cozy, weeknight-friendly fall dessert featuring tart and sweet apples simmered in reduced apple cider, topped with a crunchy, nutty brown butter oat crumble.

Ingredients

Scale
  • 6–7 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced
  • 2 cups fresh unfiltered apple cider
  • 1/2 cup granulated sugar (plus extra for topping)
  • 1 tsp ground cinnamon (plus extra for topping)
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp apple cider vinegar
  • 1 tbsp all-purpose flour (for filling)
  • 1 tsp vanilla extract
  • 3/4 cup unsalted butter
  • 1 cup all-purpose flour (for topping)
  • 1 cup old-fashioned rolled oats
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar (for topping)
  • 1 tsp salt
  • 1/2 tsp cinnamon (for topping)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Melt butter in a medium saucepan over medium heat. Stir constantly until it foams, subsides, and turns deep amber with brown specks and a nutty aroma. Remove from heat immediately and pour into a heat-proof bowl.
  3. In the same saucepan, bring apple cider to a boil over medium-high heat, then reduce to a simmer. Cook until reduced by half (about 1 cup). Let cool slightly.
  4. In a large bowl, toss apple slices with 1/2 cup granulated sugar, 1 tsp cinnamon, ginger, nutmeg, vinegar, 1 tbsp flour, and vanilla. Pour in the reduced apple cider and mix gently. Let sit for 10 minutes.
  5. In a medium bowl, combine 1 cup flour, oats, 1 cup brown sugar, 1/2 cup granulated sugar, 1 tsp salt, and 1/2 tsp cinnamon. Pour the warm brown butter over the dry ingredients and mix until coarse crumbs form.
  6. Pour the apple mixture into a 9×9 inch baking dish. Sprinkle the crumble topping evenly over the apples.
  7. Bake for 40-45 minutes until topping is golden brown and filling is bubbling. If topping darkens too quickly, cover loosely with foil for the last 10 minutes.
  8. Let cool for at least 15 minutes before serving to allow filling to thicken.

Notes

Use a light-colored pan to monitor butter browning. Ensure apple cider is reduced properly to prevent soggy topping. Let crisp cool before cutting to allow filling to set. Can be stored in fridge for 5 days or frozen for 3 months.

Nutrition

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

Find it online: https://cheerycrisp.com/brown-butter-apple-cider-crisp-easy-fall-dessert/