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A reveal of the baked filling for an apple pear crisp recipe.

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Browned Butter Apple Pear Crisp

Recipe by Kelli Avila

This Browned Butter Apple Pear Crisp celebrates fall's tree fruit, baked until juicy under a buttery oat topping. Browning that butter gives the topping a toasted, nutty depth. Firm baking apples like Gala, Granny Smith, or Honeycrisp hold their shape, while Anjou or Bartlett pears that are ripe but still firm soften as they bake, adding a more rounded flavor to the dish. The peels can stay on for a little more texture and color or come off, whichever you prefer.

  • Total Time1 hour 10 minutes
  • YieldServes 6-8

Ingredients

For the Apple Pear Filling

  • 2 tablespoons unsalted butter, softened
  • 2 pounds (907 grams) baking apples, cored and diced (about 5 medium apples)
  • 1-½ pounds (680 grams) pears, cored and diced (about 3 large or 4-5 small pears)
  • ¾ cup (150 grams) brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • pinch of coarse kosher salt

For the Browned Butter Crisp Topping

  • 10 tablespoons (142 grams) unsalted butter, divided
  • ½ cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon coarse kosher salt (see note)
  • 1-½ cups (180 grams) all-purpose flour
  • ½ cup (50 grams) old-fashioned rolled oats
  • ice cream, for serving (optional)

Instructions

  1. Preheat the oven to 350°F and place an oven rack in the middle part of the oven. Spread the softened butter over the bottom and sides of a 9-inch square or similar 2.5-quart baking dish.
  2. In a large bowl, combine the apples, pears, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, ginger, and salt. Transfer the fruit to the prepared baking dish and press it down to leave as little space between the pieces as possible.
  3. In a medium saucepan, melt 8 tablespoons (113 grams) of the butter over medium heat.
  4. In a medium saucepan, melt 8 tablespoons (113 grams) of the butter over medium heat. Continue to cook, stirring occasionally with a rubber spatula, until the butter foams and sizzles, then subsides and turns deep golden amber with browned bits at the bottom and smells intensely nutty, about 5 minutes.
  5. Remove from the heat right away and pour the browned butter, including the browned bits, into a medium heatproof bowl. Add the remaining 2 tablespoons (28 grams) of butter and whisk until melted and combined.
  6. To the bowl, whisk in the granulated sugar, vanilla extract, and salt. Stir in the flour and oats until just combined. Let the topping sit for about 5 minutes so the flour can hydrate and the mixture can clump together.
  7. Sprinkle the topping over the fruit in an even layer. Place the baking dish on a rimmed baking sheet.
  8. Bake until the topping is light golden and the filling is bubbling, 50-55 minutes. Transfer to a wire rack to cool for 10-15 minutes. Serve warm with vanilla ice cream.

Notes

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

The apples and pears are weighed whole, before coring and dicing.

Peeling the fruit is optional. The weight stays the same either way.

Any 2.5-quart baking dish works, such as a 9-inch square or an oval dish. The fruit will mound above the rim at first and cook down as it bakes.

  • Prep Time: 00:20
  • Cook Time: 00:50
  • Category: Dessert
  • Method: Baking

Find it online: https://everydaypie.com/browned-butter-apple-pear-crisp/