I’ve been dreaming up this little cutie for a couple of years now and finally made it happen. It’s a spinoff of one of our favorite pie recipes. I use the same filling mixture that I use for Brown Butter Raspberry Pie, but instead of making it as a pie, I lined a 9×13 pan with puffed pastry and alternated red and green apples to make it super pretty.
Because I used apples as my fruit choice, I also added some cinnamon to the filling that complements the overall flavor perfectly. The sliced apples are beautiful, but the dessert would be just as delicious if you were to dice up the apples instead of slicing them. Such a fun spin on one of my favorite recipes!
The result is delicious and beautiful! This dessert is gorgeous and a hit with everyone! Top it off with a dollop of homemade whipped cream or a scoop of vanilla ice cream! You are going to love it!
More Delicious Apple Recipes
- Dutch Apple Pie
- Caramel Apple Baked French Toast
- Snickers Apple Salad
- Jewish Apple Cake
- Old Fashioned Apple Crisp
- Overnight Apple Pie Oats
Step-by-Step Pictures for how to make Brown Butter Apple Dessert
Frequently Asked Questions for how to make Brown Butter Apple Dessert
how do I make brown butter?
In a saucepan, melt butter over medium-high heat, stirring occasionally until brown specks appear in the bottom of the pan. (See picture above in the step-by-step photos.) Once it is browned, pour it into a glass container so it doesn’t cook further and possibly burn.
should I brush the edges of the puffed pastry with an egg wash before baking it?
You can, but it is not necessary. To make an egg wash, beat an egg and use a pastry brush to apply it to the edges.
the puff pastry I’m using is too small for the 9×13 pan. What should I do?
If it is not large enough to come up on the sides, gently roll it out until it is the right size, or use two puff pastry pieces and cut off the excess.
What type of apples should I use in this recipe?
I like to use Granny Smith apples along with a sweeter apple like Pink Lady.
do I need to peel the apples?
No, you don’t. In this recipe, I left the apple skin on. You can peel the apples if you want, and it will still turn out delicious. I like to leave the skin on for the texture and added fiber.
baker’s tools:
9x13 Desserts You'll Love
- 1 roll of puffed pastry
- 4 medium to large apples, thinly sliced (2 green, 2 red)
- 1 cup sugar
- 4 eggs
- ¼ tsp salt
- ½ cup all-purpose flour
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 cup butter, browned
- Egg wash (optional)
- Vanilla ice cream or whipped cream for serving.
- Preheat oven to 375.
- Brown the butter by melting it over medium-high heat, stirring occasionally until brown specs appear in the bottom of the pan. (See picture in step-by-step photos above.) Once it is browned, pour it into a glass container so it doesn't cook further and possibly burn. Set aside before starting the next steps.
- Spray a 9x13 glass baking dish with cooking spray and place the puffed pastry evenly inside and up on the sides of the dish. If it is not large enough to come up on the sides, gently roll it out until it is the right size, or use two and cut off the excess.
- Next, make three rows of alternating apple slices on top of the puffed pastry.
- Now it's time to make the filling.
- In a medium-sized mixing bowl, whisk together the sugar, eggs, and salt.
- Next, add flour, cinnamon and vanilla and whisk until smooth.
- Once the mixture is smooth, slowly add and whisk in the browned butter.
- Pour the mixture evenly over the apples.
- Bake at 375 degrees for 45 minutes or until the top is nicely browned.
- Let cool slightly before serving.
- Serve warm with whipping cream or vanilla ice cream.
- Enjoy!
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