Skillet Berry and Brown Butter Toast Crumble

Published July 29, 2020

Total Time: 1¼ hours

Ingredients

• 1½ pounds (680g) Braeburn or Gala apples (3–4 apples), peeled, cored, and cut into 6 wedges each

• 1 cup (100g) superfine/caster sugar

• ½ cup + 1 tablespoon (130g) unsalted butter

• 1½ teaspoons vanilla bean paste or vanilla extract

• 1½ teaspoons ground star anise or cinnamon

• 4 ounces (115g) stale, crustless sourdough, roughly torn into ½-inch (1cm) pieces (≈2 cups)

• 1 cup + 2 tablespoons (100g) rolled oats

• ½ teaspoon flaky sea salt

• 1 pound (450g) frozen mixed berries

• ⅔ cup (160ml) heavy cream (double cream), chilled

Preparation

Step 1: Preheat Oven

Preheat the oven to 400°F (200°C).

Step 2: Roast Apples

In a large, ovenproof skillet, combine apples, half the sugar, 2 tablespoons (30g) butter, ¾ teaspoon vanilla, and ½ teaspoon star anise. Stir to coat. Transfer to the oven and bake for 20 minutes, stirring halfway, until apples are tender but retain their shape.

Step 3: Prepare Brown Butter & Crumb Base

While apples roast:

• In a large frying pan, melt remaining 7 tablespoons (100g) butter over medium-high heat. Cook 4 minutes, swirling frequently, until deeply browned and nutty (adjust heat to prevent burning). Transfer to a heatproof bowl.

• Return pan to heat. Add torn sourdough; cook 2 minutes, stirring often, until lightly toasted. Transfer to the bowl with browned butter.

• In the same pan, add oats; cook 2 minutes, stirring often, until lightly toasted. Add to the bowl with salt, remaining sugar, and ½ teaspoon star anise. Stir to combine.

Step 4: Assemble & Bake

When apples are tender, stir in frozen berries and 2 tablespoons water. Top with the bread-oat mixture. Return to the oven (350°F/185°C) and bake 30 minutes until golden and bubbling. Cool 5–10 minutes.

Step 5: Serve with Cream

In a small bowl, mix chilled cream with remaining ¾ teaspoon vanilla. Serve warm crumble with a drizzle of the chilled cream.

User Comments

• Comment 1: "I used a 50/50 mix of granulated and brown sugar, only 1/2 cup, and still found it too sweet. Avoid sugar in fruit; try 1/3 cup in the topping. Add rhubarb for tartness."

• Comment 2: "Substituted fresh blackberries for frozen, coconut sugar for caster, and whole wheat bread for sourdough. Drizzled vanilla yogurt. Delicious!"

• Comment 3: "Reduced sugar by ½ cup (used regular sugar), added ginger, and topped with vanilla ice cream. Very adaptable."

• Comment 4: "Halved sugar, added nuts, and whole star anise (remove before serving). Crunchy buttery croutons; good with frozen berries."

• Comment 5: "Can this be made without oats or with substitutes?"

• Comment 6: "Simple, crunchy, buttery. Perfect for brunch. Half the sugar for balance."