60min 4 ppl
Brown Butter Apple Crumble
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 9 steps
Hard: over 60 min or 12+ steps
580 kcalper person
Protein 7g
Carbs 82g
Fats 25g
About this dish
Browning the butter for the crumble topping adds a deep, nutty complexity that separates this from every ordinary version — paired with a touch of miso to amplify that caramel depth without tasting savoury.
Allergy Info
Dairy, Gluten, Tree Nuts
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Bramley applespeeled, cored, and cut into 2 cm chunks900 g
- Eating apples (such as Cox or Braeburn)peeled, cored, and cut into 2 cm chunks2 medium
- Lemon juicefreshly squeezed1 tbsp
Dairy & Eggs
- Unsalted buttercut into cubes115 g
Tins & Jars
- White miso paste1 tsp
Dried Goods
- Caster sugar60 g
- Plain flour140 g
- Rolled oats80 g
- Light brown sugarpacked100 g
- Whole almondsroughly chopped50 g
Spices & Seasonings
- Ground cinnamon1 tsp
- Ground nutmegfreshly grated0.25 tsp
- Vanilla extract1 tsp
- Fine sea salt0.25 tsp
Utensils
- 23 cm baking dish
- Light-coloured saucepan
- Large mixing bowl
- Whisk
- Chopping board
- Chef's knife
- Peeler
- Citrus juicer
Method
1
Preheat the oven to 190°C (170°C fan / 375°F).
Approx. 0 minutes
2
Peel, core, and cut all the apples into 2 cm chunks. Roughly chop the almonds.
Approx. 10 minutes
3
Combine the apple chunks, caster sugar, lemon juice, cinnamon, nutmeg, and vanilla extract in a 23 cm baking dish and toss well to coat. Spread into an even layer.
Approx. 5 minutes
4
Melt the butter in a light-coloured saucepan over medium heat, swirling frequently, until the foam subsides and the milk solids turn deep golden brown and smell nutty, about 5–7 minutes. Remove from the heat immediately.
Approx. 7 minutes
5
Whisk the miso paste into the brown butter until fully dissolved, then set aside to cool for 5 minutes.
Approx. 5 minutes
6
Combine the flour, oats, brown sugar, chopped almonds, and salt in a large bowl. Pour the brown butter mixture over the dry ingredients and use your fingertips to rub and press everything together until the mixture forms clumps ranging from pea-sized to hazelnut-sized — do not overwork into a uniform crumb.
Approx. 5 minutes
7
Scatter the crumble topping evenly over the apples, covering all the way to the edges of the dish. Do not press it down.
Approx. 2 minutes
8
Bake on the middle shelf for 40–45 minutes, until the topping is deep golden brown and the apple juices are visibly bubbling up around the edges and through the crumble.
Approx. 45 minutes
9
Remove from the oven and rest for 10–15 minutes before serving — this allows the juices to thicken slightly. Serve with custard, cream, or vanilla ice cream.
Approx. 15 minutes
