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Best Easy Brown Butter Apple Crumble Pie

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A quick and easy brown butter apple crumble pie that comes together in under an hour. The nutty brown butter adds deep richness to the filling and topping, making this a perfect weeknight dessert.

Ingredients

Scale
  • 6 medium apples (about 2 pounds), peeled, cored, and sliced into 1/4-inch thick pieces (Honeycrisp or Granny Smith recommended)
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats (old-fashioned)
  • 1/2 cup packed brown sugar (light or dark)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Make the brown butter: Place the 1/2 cup unsalted butter in a light-colored skillet over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally. You’ll see it foam up, then subside, then start to turn golden. Watch carefully — this takes about 5-7 minutes. When the butter turns a deep amber color and smells nutty and toasty, remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking process.
  3. Prepare the apples: While the butter is browning, peel, core, and slice your apples into 1/4-inch thick pieces. Toss the sliced apples with the granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, lemon juice, and vanilla extract in a large bowl. Let them sit while you make the crumble.
  4. Make the crumble topping: In a medium bowl, whisk together the 1 cup flour, rolled oats, brown sugar, salt, and 1/2 teaspoon cinnamon. Pour the slightly cooled brown butter over the dry ingredients. Use a fork or your fingers to mix until the mixture forms clumps of various sizes. Don’t overmix.
  5. Assemble the pie: Pour the apple mixture into your 9-inch pie dish, spreading it into an even layer. Sprinkle the brown butter crumble topping evenly over the apples, covering them completely. Don’t press it down.
  6. Bake: Place the pie dish on a baking sheet to catch any drips. Bake for 35-40 minutes, until the filling is bubbling around the edges and the topping is golden brown and crisp. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.
  7. Cool and serve: Let the pie cool on a wire rack for at least 15 minutes before serving.

Notes

For the best brown butter, use a light-colored pan so you can see the color change clearly. If using salted butter, reduce added salt to a pinch. For gluten-free, swap all-purpose flour with a 1:1 gluten-free baking blend. If out of rolled oats, use chopped nuts like pecans or walnuts. The pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. To freeze, assemble unbaked, wrap tightly, and freeze for up to 3 months; bake from frozen, adding about 15 minutes to baking time.

Nutrition

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

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