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Lighter Brown Butter Apple Crumble Pie

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A lighter version of classic apple crumble pie with a nutty brown butter topping, thinner crust, and reduced sugar. It delivers soul-soothing comfort without the guilt, perfect for fall gatherings or cozy nights in.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 6 medium apples, peeled, cored, and sliced ¼-inch thick (mix of Granny Smith and Honeycrisp)
  • 3 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (for crumble)
  • ¾ cup old-fashioned rolled oats
  • ½ cup all-purpose flour (for crumble)
  • ⅓ cup brown sugar (packed, for crumble)
  • ¼ teaspoon salt (for crumble)
  • ½ teaspoon cinnamon (for crumble)

Instructions

  1. Make the crust: In a medium bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut in using a pastry cutter or two forks until mixture resembles coarse meal with some pea-sized butter pieces. Drizzle 3 tablespoons ice water over mixture and stir with a fork until dough starts to come together. If dry, add remaining tablespoon water. Turn dough onto floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Preheat oven to 375°F (190°C). Place a baking sheet on the lower rack to catch drips.
  3. Brown the butter: In a light-colored skillet over medium heat, melt ½ cup butter for crumble. Stir constantly until butter foams, bubbles, turns golden, and smells nutty (about 4-6 minutes). Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let cool slightly.
  4. Prepare the apples: In a large bowl, toss sliced apples with brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Let sit for 10-15 minutes.
  5. Roll out the crust: On a lightly floured surface, roll chilled dough into a 12-inch circle, about ⅛-inch thick. Transfer to pie dish, press into bottom and up sides. Trim excess dough, leaving ½-inch overhang, fold under and crimp edges. Place crust in fridge while finishing crumble.
  6. Make the crumble topping: In a medium bowl, combine oats, flour, brown sugar, salt, and cinnamon. Pour slightly cooled brown butter over dry ingredients and stir until evenly moistened and clumpy. Set aside.
  7. Assemble the pie: Remove crust from fridge. Pour apple filling into crust, spreading evenly. Sprinkle brown butter crumble topping evenly over apples.
  8. Bake: Place pie on preheated baking sheet and bake for 45-55 minutes, until crumble is golden brown and filling bubbles around edges. If crumble browns too quickly, tent with foil after 30 minutes. Pie is done when a knife inserted into center meets tender apples.
  9. Cool: Let pie cool on a wire rack for at least 2 hours before slicing to allow filling to set.

Notes

Don’t skip browning the butter—it gives the crumble incredible depth. Watch the butter carefully to avoid burning. Let apples macerate for 10-15 minutes to prevent a soggy pie. Use a mix of apple varieties (Granny Smith and Honeycrisp) for best texture and flavor. Chill the crust for at least 30 minutes to prevent shrinking. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free oats. For vegan, use high-quality vegan butter. The pie can be made ahead and stored at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat in a 300°F oven for 10-15 minutes to restore crunch.

Nutrition

Keywords: apple crumble pie, brown butter, lighter dessert, fall baking, apple pie, crumble topping, healthier pie

Find it online: https://cookluma.com/lighter-brown-butter-apple-crumble-pie/