Brown Butter Cornflake Crisp

This Brown Butter Cornflake Crisp is inspired by my FAVORITE cookie - The Party Snickerdoodles by Bon Appetit. The party snickerdoodles are essentially a fancy snickerdoodle cookie with brown butter, toffee chunks, and cornflakes. I decided to turn that cookie recipe into a fruit crisp recipe, without the toffee chunks.

A crisp topping is essentially a cookie dough without much of the leaveners (baking soda and baking powder). This crisp topping would be amazing with apples or even pumpkin. Scroll down for the recipe.

Brown Butter Cornflake Crisp

1 stick butter, browned

1/2 cup flour

1/2 cup rolled oats

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup brown sugar

1 egg yolk

1 1/2 cups corn flakes

cinnamon sugar, for topping

Filling:

4 cups sliced strawberries

1 cup rhubarb chunks

1/2 cup sugar

Instructions:

Preheat oven to 350 degrees F.

Combine brown butter with brown sugar, cinnamon, and salt. Whisk vigorously to combine and emulsify. Add egg yolk, continuing to whisk vigorously. Stir in salt, flour, oats, and 1 cup of cornflakes.

Toss fruit with sugar. Dump fruit into baking dish. Sprinkle the brown butter dough on top of the fruit. Sprinkle the other 1/2 cornflakes on top of of crisp. Then sprinkle some cinnamon sugar for the final touch. Bake for 25 minutes or until fruit is bubbly and topping is browned.