Brown Butter Bourbon Apple Crisp
Recipe type: High Altitude Baking
  • 1 cup all-purpose flour
  • ½ cup ground almonds
  • 1 cup brown sugar
  • Pinch of salt
  • ⅔ cups chopped pecans
  • 1 stick (4 oz) unsalted butter, cold and cut into cubes
  • 1 stick (4 oz) unsalted butter
  • 6 medium apples, peeled, cored, and cut into ¼" slices
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla
  1. Preheat your oven to 350 F.
  2. Grease an 8 x 8" square pan.
  3. Prepare the topping by combining the flour, ground almonds, brown sugar, salt, and pecans in a bowl.
  4. Using a pastry cutter, blend the cold butter cubes into the flour mixture until crumbly and the butter is in small pieces. Set aside.
  5. To prepare the filling, place the butter in a saucepan over medium heat. Let the butter melt. It will start to foam and crackle. Turn the heat to low and whisk it until its a light golden brown- the color of chicken broth,
  6. Remove from heat and pour over the sliced apples.
  7. Add the brown sugar, cinnamon, vanilla, and bourbon and toss to combine.
  8. Take a heaping ½ cup of the topping and add that to the apples. Mix well.
  9. Spoon the apple mixture into the prepared baking pan.
  10. Sprinkle the topping over the apples. Use as much or as little as you want (I had about a cup left over). Any remaining topping can be frozen and used later.
  11. Place the baking pan on top of a cookie sheet to catch any bubbling apple juices and bake for about 45-55 minutes, or until the topping is a light golden brown and the apples are bubbling.
  12. Cool for at least 10 minutes.
  13. Serve warm or at room temperature.
Recipe by High Altitude Bakes at