If Julia Child taught us anything, it’s that butter makes everything better. And I think I might have found something that’s even better than regular butter: brown butter. It brings a rich nuttiness to whatever you’re making–especially sweets.
I’m a sucker for crisps, and although it’s not currently the autumn season where you can find crisps everywhere you go, it’s always a good time to make a simple, sumptuous fruit crisp. This recipe comes from one of my favorite food blogs–two peas & their pod. It calls for pears, but you can use any of your favorite fruits instead.
BROWN BUTTER PEAR CRISP
6 cups pears (peeled, cored and chopped)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ cup brown sugar
¼ cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Brown butter crisp topping:
½ cup butter, plus 2 tablespoons cold butter
1¼ cups old-fashioned oats
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon ground cinnamon
1 cup brown sugar
- Preheat your oven to 350°F. Grease a baking dish and set aside.
- In a large mixing bowl, combine the pears, lemon juice, and vanilla. Toss to coat the pears.
- In a medium bowl, mix together the sugars, flour, cornstarch, cinnamon, and nutmeg. Sprinkle the sugar mixture over the pears and stir until combined.
- Pour the pear mixture into the prepared baking dish and spread into an even layer. Set aside.
- In a small saucepan, melt ½ cup of the butter over medium-low heat and continue to cook, swirling occasionally, until the butter turns a golden brown color. Skim foam from the top, and remove from the heat. Pour the butter into a bowl to stop the cooking, leaving any burned gritty pieces behind. Let cool.
- In a large bowl, combine the oats, flour, salt, cinnamon, and brown sugar. Pour the browned butter over the mixture and stir well. Add in the remaining 2 tablespoons of cold butter and mix until crumbly. Pour the mixture evenly over the pears.
- Bake for 40-45 minutes, or until the crumble topping is golden brown and the crisp is bubbling around the edges.
- Let cool for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream, if desired.