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Brown Butter Sage Apple Crisp 1

Brown Butter Sage Apple Crisp

This Brown Butter Sage Apple Crisp combines the nutty depth of brown butter with the aromatic complexity of sage to create a dessert that's both comfortingly familiar and excitingly innovative—a gourmet twist on a classic fall favorite.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 425 kcal

Equipment

  • 9x13-inch Baking Dish
  • Medium Saucepan
  • Mixing Bowls

Ingredients
  

Apple Filling

  • 6 large apples preferably a mix of Honeycrisp and Granny Smith, peeled, cored, and sliced ¼-inch thick
  • 3/4 cup granulated sugar or ½ cup maple syrup for a richer flavor profile
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh sage leaves finely chopped (about 8-10 leaves)
  • 1 teaspoon vanilla extract

Brown Butter Crumble

  • 1 cup unsalted butter
  • 1 1/2 cups all-purpose flour or equal parts almond flour and oat flour for a gluten-free option
  • 1 cup rolled oats not instant
  • 1 cup brown sugar light or dark, according to preference
  • 1/2 teaspoon salt
  • 2 tablespoons fresh sage finely chopped
  • 1/2 cup walnuts or pecans chopped (optional, but highly recommended for texture contrast)

Instructions
 

  • Brown the Butter and Infuse with Sage

    In a medium saucepan, melt the butter over medium heat.
  • Continue cooking, stirring occasionally, as the butter foams and then begins to turn golden brown—about 8-10 minutes. Watch carefully, as it can burn quickly!
  • When the butter develops a nutty aroma and amber color with little brown bits at the bottom, remove from heat.
  • Add 1 tablespoon of the chopped sage to the hot brown butter and let it steep for 5 minutes. The residual heat will extract the sage's aromatic oils.
  • Set aside ¼ cup of this sage-infused brown butter for the apple filling.

  • Prepare the Apple Filling

    Preheat your oven to 350°F (175°C).
  • In a large bowl, combine the sliced apples, granulated sugar, lemon juice, cinnamon, nutmeg, cloves, and cornstarch.
  • Pour in the reserved ¼ cup of sage-infused brown butter and add the remaining 1 tablespoon of chopped sage and the vanilla extract.
  • Toss gently until all apple slices are evenly coated.

  • Make the Brown Butter Crumble Topping

    In a medium bowl, combine the flour, oats, brown sugar, salt, and remaining tablespoon of chopped sage.
  • Pour in the remaining brown butter (should be slightly cooled but still liquid).
  • Mix until the mixture forms coarse crumbs. If using nuts, fold them in now.

  • Assemble and Bake

    Transfer the apple mixture to a 9×13-inch baking dish, spreading it evenly.
  • Sprinkle the crumble topping uniformly over the apples, covering the entire surface.
  • Bake for 45-50 minutes, until the topping is golden brown and the apple filling is bubbling at the edges.
  • Let cool for at least 15 minutes before serving.

Notes

Pro Tip: Listen for the butter's sizzling sound to quiet down—that's your signal that the water has evaporated and browning is imminent.
Insight Tip: Use a mix of apple varieties—the Honeycrisp provides sweetness and structure, while Granny Smith adds tartness and holds its shape when baked.
Texture Tip: For extra crunch, slightly under-mix your crumble. Those inconsistent pockets of butter create the perfect textural contrast when baked.
Serving Suggestions: Serve warm with vanilla ice cream, aged cheddar cheese, caramel sauce, or Greek yogurt with honey.
Storage: Store covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition

Calories: 425kcalCarbohydrates: 58gProtein: 3gFat: 22gSaturated Fat: 14gSodium: 150mgFiber: 4gSugar: 38g
Keyword Apple Crisp, Brown Butter, Sage, Fall Dessert, Apple Dessert
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