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Brûléed Apple Crisp

This Brûléed Apple Crisp transforms the traditional comfort dessert into a gourmet experience with a caramelized sugar crust on top of perfectly spiced apple filling and buttery crumble, creating multiple texture experiences in every bite – from the satisfying crack of the brûléed top to the tender apples underneath.
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Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 375 kcal

Equipment

  • 9x9 inch baking dish or 10-inch cast iron skillet
  • Kitchen torch or broiler
  • Pastry cutter (or fingers)

Ingredients
  

Apple Filling

  • 6 large Honeycrisp apples about 3 pounds, peeled, cored, and sliced ¼-inch thick
  • 2 tablespoons fresh lemon juice
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom optional but adds wonderful complexity
  • 1/8 teaspoon salt

Crisp Topping

  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 2/3 cup packed light brown sugar
  • 1/2 cup cold unsalted butter cubed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans optional

Brûlée Topping

  • 3-4 tablespoons granulated sugar

Instructions
 

  • Position a rack in the center of your oven and preheat to 350°F (175°C). Lightly grease a 9x9-inch baking dish or 10-inch cast iron skillet.
  • In a large mixing bowl, toss the sliced apples with lemon juice. In a small bowl, mix together sugar, flour, cinnamon, nutmeg, cardamom (if using), and salt until well combined. Sprinkle this mixture over the apples and toss gently until every slice is coated.
  • In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Gently fold in chopped pecans if using.
  • Transfer the apple mixture to your prepared baking dish, arranging them in an even layer. Sprinkle the crisp topping evenly over the apples, covering them completely.
  • Bake for 45-50 minutes, until the filling is bubbling around the edges and the topping is golden brown. If the topping begins to brown too quickly, loosely cover with aluminum foil for the remaining bake time.
  • Remove the crisp from the oven and let it cool for about 10-15 minutes.
  • Just before serving, sprinkle 3-4 tablespoons of granulated sugar evenly over the top of the warm crisp. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden-brown crust. If you don't have a kitchen torch, you can place the crisp under a broiler for 1-2 minutes, watching carefully to prevent burning.

Notes

For the best results, use firm apples that hold their shape when baked like Honeycrisp, Granny Smith, Braeburn, or Pink Lady.
The crisp can be made up to 2 days ahead and reheated at 325°F for 20 minutes before adding the brûlée topping.
For a healthier version, reduce sugar by 25%, replace half the butter with unsweetened applesauce, or use a monk fruit/erythritol blend for the brûlée topping.

Nutrition

Calories: 375kcalCarbohydrates: 58gProtein: 3gFat: 16gSaturated Fat: 8gCholesterol: 30mgSodium: 120mgFiber: 5gSugar: 38g
Keyword Apple Crisp, Brûléed Dessert, Fall Dessert, Apple Dessert
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