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Cozy Brown Butter Apple Crumble Pie – Easy Fall Dessert Recipe

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This brown butter apple crumble pie is a quick and easy fall dessert that comes together in about an hour. The nutty brown butter and buttery oat crumble topping make it a crowd-pleaser, perfect for busy weeknights or last-minute gatherings.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 6 cups peeled and sliced apples (about 4–5 medium apples, mix of Granny Smith and Honeycrisp)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 single 9-inch pie crust (store-bought or homemade)

Instructions

  1. Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
  2. Start the brown butter: Place 6 tablespoons unsalted butter in a light-colored skillet or saucepan over medium heat. Let it melt completely, then swirl the pan occasionally. After a few minutes, the butter will foam and crackle. Watch closely until it turns a deep amber color and smells nutty, about 5-7 minutes. Remove from heat immediately and pour into a heatproof bowl to stop cooking.
  3. Prepare the apple filling: In a large mixing bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Pour the warm brown butter over the top and toss until apples are evenly coated. Let sit for 10 minutes.
  4. Make the crumble topping: In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold cubed butter. Use a pastry cutter, fork, or fingers to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter lumps. Refrigerate while assembling the pie.
  5. Prepare the pie crust: If using store-bought, let sit at room temperature for 15 minutes. Gently press into a 9-inch pie dish, crimping edges. Place in the fridge for 10 minutes to chill.
  6. Assemble the pie: Pour the apple filling into the chilled crust, spreading evenly. Sprinkle the crumble topping evenly over the apples.
  7. Bake the pie: Place on the baking sheet in the oven. Bake for 45-55 minutes, until the crumble is golden brown and the filling is bubbly around the edges. If browning too quickly after 30 minutes, loosely tent with foil. The pie is done when a knife inserted into the center meets tender apples.
  8. Cool completely: Let the pie cool on a wire rack for at least 3-4 hours before slicing to allow the filling to set.

Notes

Watch the butter closely when browning; it can go from perfect to burnt in seconds. Use a mix of apple varieties for best flavor. Don’t skip chilling the crust and crumble. Let the apples macerate for 10 minutes. Bake on a sheet pan to catch drips. Cool completely before slicing to avoid a soupy pie.

Nutrition

Keywords: brown butter apple crumble pie, easy fall dessert, apple crumble pie, brown butter pie, quick apple pie, crumble topping pie

Find it online: https://willarecipes.com/cozy-brown-butter-apple-crumble-pie-easy-fall-dessert-recipe/