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Honey, Brown Butter & Brandy Apple Crisp
YIELD: Makes about 8 – 12 servings
INGREDIENTS
For Crumble:
3 oz wt. - butter, softened
1/2 cup (6 oz wt.) - honey
1/4 cup (2 oz wt.) - brown sugar
1 cup (5 oz wt.) - all-purpose flour
1/2 cup (1 3/4 oz wt.) - rolled oats
1/2 tsp. - Kosher salt
1 tsp. - cinnamon, ground
2 cups (2 oz wt.) - puffed rice cereal
For Apple Filling:
2 oz wt. - butter
3/4 cup (6 fl. oz.) - apple cider
1 T - cornstarch
3/4 cup (9 oz wt.) - honey
1 tsp. - cinnamon, ground
2 T - brandy
2 T - all-purpose flour
12 cups (about 3 lbs.) - sliced apples, skin on if desired
DIRECTIONS
To make the Crumble:
In a mixer fitted with a paddle attachment, cream the butter, honey, and brown sugar. Add in the flour, oats, salt, and cinnamon and mix until well combined. Add the puffed rice and gently mix.
Refrigerate until chilled.
Crumble with fingers when topping fruit filling.
Store refrigerated for up to 7 days.
To make the Filling:
Heat the butter in a small saucepan over medium-high heat and cook until nicely browned and nutty.
In a small bowl, whisk the apple cider and cornstarch together. Quickly add it to the browned butter mixture while whisking. Stir in honey, cinnamon, and brandy. Cook, whisking continuously, until mixture is thickened and has come to a simmer. Remove from heat and cool.
In a large bowl, toss the apples with the flour, then drizzle with the apple cider/honey mixture. Toss well to combine.
To make the Crisps:
Preheat an oven to 350°F.
Place 1 1/2 cups (about 6–8 oz wt.) of Apple Filling in an individual baking dishes. Top each with 1/2 cup (2 oz wt.) of crumble.
Bake on a sheet pan for 35-40 minutes, or until the topping is golden brown and the filling is bubbling out a bit. Store at room temperature for up to 2 days before serving. Reheat before serving if desired.
TIP
Try using a firm baking apple variety such as Gala or Fuji. For an exotic twist, try switching out the cinnamon for a fragrant spice blend like Garam Masala. Top with Honey Country Whipped Cream or serve warm with vanilla ice cream drizzled with Honey Salted Caramel.
Sweet Tip: Add in fresh cranberries and a dash of rum for a holiday “Buttered Rum” twist!