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Browned Butter Bourbon Apple Crisp

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A cozy fall apple crisp with tender spiced apples, nutty browned butter, bourbon, and vanilla beneath a crunchy gingersnap, oat, and pecan topping. Serve it warm for a comforting Thanksgiving or autumn dessert.

Ingredients

1/3 cup gingersnap cookie crumbs

3 tablespoons brown sugar

1/4 cup flour

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

5 tablespoons cold butter, cut into cubes

1/3 cup quick cooking oats

1/4 cup chopped pecan pieces

4 tablespoons butter, sliced

4 tablespoons brown sugar

1/4 cup Bourbon

1 tablespoon pure vanilla extract

2 pounds peeled, cored, and thinly sliced apples, preferably a mix of Jonagold or Honeycrisp and Gala

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch salt

2 teaspoons cornstarch

Instructions

  1. Combine the gingersnap cookie crumbs, 3 tablespoons brown sugar, flour, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium mixing bowl.
  2. Add the cold cubed butter and cut it into the flour mixture with a pastry blender or two knives until the mixture resembles coarse meal.
  3. Stir in the quick cooking oats and pecans. Gently squeeze portions together with your hands to create some larger topping clumps. Refrigerate the topping until ready to assemble.
  4. Place a large, heavy-bottomed skillet over medium heat. Add the sliced butter and melt, whisking frequently.
  5. Continue cooking as the butter foams until light brown specks appear on the bottom and the butter develops a nutty aroma.
  6. Add the remaining 4 tablespoons brown sugar, bourbon, vanilla, apples, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and salt to the browned butter.
  7. Cook, stirring to combine, for about 10 minutes or until the apples release some juice and begin to soften.
  8. Whisk in the cornstarch and cook for about 1 minute longer, until the sauce thickens. Remove from the heat.
  9. Preheat the oven to 375°F and grease a 1 1/2-quart casserole dish with butter.
  10. Pour the apple filling into the prepared casserole dish and crumble the chilled topping evenly over the apples.
  11. Place the casserole dish on a rimmed baking sheet to catch any filling that bubbles over.
  12. Bake for approximately 30 to 45 minutes, until the apple filling is bubbling and the topping is golden brown. Loosely tent with foil if the topping browns too quickly.
  13. Let the apple crisp cool for 10 minutes before serving warm.

Notes

A combination of Jonagold, Honeycrisp, and Gala apples provides a good balance of flavor and texture, but other firm baking apples can be used.

Walnuts can be substituted for pecans, or the nuts can be omitted.

For extra spice, increase the cinnamon slightly or add a small amount of ground ginger.

The topping can be prepared ahead and refrigerated until ready to assemble and bake.

Serve warm with vanilla ice cream or whipped cream.

Store cooled leftovers tightly covered or in an airtight container in the refrigerator for 3 to 4 days.

Reheat larger portions in a 350°F oven to help restore the crisp topping, or microwave individual portions in short intervals.

The baking time can vary depending on the apples and casserole dish, so use a bubbling filling and golden topping as the primary indicators of doneness.

Nutrition

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