We are in the midst of the holiday season, y'all. Potlucks, parties, friends-givings and holiday parties are about to be all around you. For us, that means its time to start filling our flasks and perfecting our favorite festive cocktail recipes in order to get through the family fun and office parties with our sanity intact. However, before that happens, we want to give you a recipe for a dessert that you can enjoy with or without friends and family that is winter ready and will make any gathering a little bit brighter, even if it's just you, Macauley Culkin and Home Alone hanging out together.
Share if you'd like - don't if they didn't make the 'nice' list - because this is one apple dish that deserves an encore and isn't worth sharing with people that you don't just adore. You can of course top this with any ice cream of your choice, and while Blue Bell's Vanilla is always a classic, we personally prefer topping this tasty treat with Beth Marie's Cinnamon ice cream. It's not only a better match, but we love that we can pick it up on the square after hitting up a few shops and grabbing gifts to stash under our tiny tree. So when you're signing up to bring a dish to that upcoming office potluck, think about giving this a go. It's WDDI recommended.
Brown Butter Apple Crumble
For the topping:
1 c All purpose flour
1 c Old fashioned oats
1 c Dark brown sugar
1/2 c Chopped pecans
1 stick (1/2 c) Unsalted butter, softened
1 tsp Maldon sea salt
For the filling:
1 stick (1/2 c) Unsalted butter
6 Medium granny smith apples, peeled, cored and thinly sliced
1/3 c Dark brown sugar
1 tbsp Cinnamon
1 tbsp Vanilla
1 tbsp Maldon sea salt
2 tbsp bourbon
Preheat oven to 350 degrees F. Generously grease an 8" skillet.
To make the topping: combine the flour, oats, brown sugar and pecans in large bowl and mix until the topping becomes crumbly and resembles wet sand. Set aside while making the filling.
For the filling, place the butter in medium sauce pan on medium heat. Stirring constantly, allow the butter to crackle and foam, and then begin to brow. Allow the butter to cook until it has reached a caramel brown and has a nutty aroma. Remove from the pan immediately after that in order to stop the cooking process. Set aside to let cool for a few minutes.
While the butter is cooling, place the apples, brown sugar, cinnamon, vanilla, salt and bourbon in a large mixing bowl and toss to combine. Add the brown butter to the apple mixture and make sure to coat evenly. Add in 1/4 c of the topping mixture to the apple mixture, tossing to combine.
In the prepared skillet, place the apple mixture on bottom and cover with the topping, making sure the topping is as evenly distributed as possible. Bake for 55-60 minutes, or until the topping is golden brown and the filling is bubbling. Remove from the oven and allow to cool for 10 minutes. Serve with a generous scoop of Beth Marie's Cinnamon ice cream.
