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Quick Brown Butter Apple Crisp with Oat Streusel – Easy Fall Dessert

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A quick and easy apple crisp with nutty brown butter and crunchy oat streusel, perfect for weeknights or potlucks. This simple dessert uses pantry staples and delivers deep, comforting flavor in under an hour.

Ingredients

Scale
  • 6 medium apples (about 2 pounds or 900g), peeled, cored, and sliced into 1/4-inch thick pieces (Honeycrisp or Granny Smith recommended)
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup (113g) unsalted butter
  • 1 cup (90g) old-fashioned rolled oats
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Make the brown butter: Place the 1/2 cup of unsalted butter in a saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, the foam subsides, and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately when it smells nutty and turns golden amber. Pour into a heat-safe bowl to stop cooking.
  3. Prep the apples: Peel, core, and slice apples into 1/4-inch thick pieces. Toss in a medium bowl with 1/4 cup granulated sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 tablespoon lemon juice, and 1 teaspoon vanilla. Stir until coated. Let sit while making streusel.
  4. Make the oat streusel: In a large bowl, combine 1 cup old-fashioned oats, 3/4 cup flour, 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Stir with a fork. Pour in cooled brown butter and mix with a fork or fingers until moistened and clumpy (like wet sand with some bigger clusters). Do not overmix.
  5. Assemble the crisp: Spread the apple mixture evenly in an ungreased 8×8 baking dish. Sprinkle streusel topping over apples, covering completely. Do not press down.
  6. Bake: Place dish on a baking sheet. Bake for 35-40 minutes, until filling is bubbly around edges and topping is golden brown and firm. If topping browns too quickly after 25 minutes, tent loosely with foil.
  7. Cool and serve: Let crisp cool on a rack for at least 15 minutes before serving. Serve warm, preferably with vanilla ice cream or a drizzle of heavy cream.

Notes

Don’t rush the brown butter; use medium heat and a light-colored pan. Slice apples uniformly (1/4-inch) for even cooking. Let crisp rest 15-20 minutes before serving to allow juices to thicken. Place dish on a baking sheet to catch drips. For extra crunch, toast oats at 350°F for 5-7 minutes before adding to streusel. Topping can be made ahead and refrigerated.

Nutrition

Keywords: brown butter apple crisp, oat streusel, easy apple crisp, fall dessert, quick dessert, potluck dessert, apple crisp recipe

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