Brown Butter Caramel Apple Crisp
This Brown Butter Caramel Apple Crisp is magical! Baked spiced apples drenched in homemade caramel sauce and topped with a cinnamon brown butter oat topping.
Equipment
- 1 9x13 Baking Dish
- 1 Mixing bowl
- 1 Measuring Cup Set
- 1 Rubber Spatula
Ingredients
Apple Filling
- 10 apples peeled and sliced I like using both granny smith and honey crisp apples
- 1 cup brown sugar
- ½ cup heavy cream
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 lemon juiced
Streusel Topping
- 1 ½ cup rolled oats preferably organic
- 1 cup all purpose un bleached flour or Bobs Red Mill Cup for Cup Gluten Free Flour
- 1 cup brown sugar
- 2 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 cup unsalted butter browned
Instructions
Streusel Topping
- Start by adding the butter to a medium saucepan over medium heat and brown the butter until it foams and amber bits form on the bottom of the pan. Let the butter cool for 20 minutes.
- In a bowl combine flour, oats, brown sugar, cinnamon and salt with a fork.
- Pour the brown butter over the other ingredients and combine.
- Set the streusel topping aside and prepare the apple filling.
Apple Filling
- Start by preheating the oven to 350 degrees fahrenheit then peel and slice the apples.
- In a 9x13 baking dish add sliced apples and toss them in the juice of one lemon.
- Then sprinkle in the salt, brown sugar and heavy cream and toss the apples until coated evenly.
- Grab the streusel and crumble it over the top of the apples trying to cover them as much as possible.
- Throw the apple crisp into the preheated oven at 350 F for 40-45 minutes until the top is golden brown and the sauce is thick and bubbly.
- Cool the apples crisp about 10-15 minutes.
- Serve warm with a scoop of vanilla ice cream.
- Enjoy!
Notes
Store leftovers on the countertop covered with plastic wrap for up to 1-3 days or in the refrigerator for a week.