Description
This classic Apple Crumble features a buttery, crunchy oat topping over tender, cinnamon-spiced apples. Perfectly baked to golden perfection, this comforting dessert combines the tartness of Granny Smith and the sweetness of Honeycrisp apples, making it an ideal treat for cozy gatherings or everyday indulgence.
Ingredients
Scale
Topping
- 1 cup flour
- 1 cup old-fashioned oats
- 1 cup light brown sugar (or dark brown sugar)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter (cut into small cubes and cold)
Filling
- 2 to 3 Granny Smith and Honeycrisp apples (2 pounds)
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Prepare: Line a sheet pan with parchment paper or a silicone baking mat and lightly grease an 8 x 8 or 9 x 9-inch baking pan to prevent sticking during baking.
- Make Topping: In a large bowl, combine flour, oats, brown sugar, cinnamon, baking soda, and salt. Incorporate the cold cubed butter using a pastry cutter until the mixture becomes crumbly. Press it with fingertips to ensure it holds together in coarse crumbs. Refrigerate the topping while preparing the filling to keep the butter cold.
- Make Filling: Peel and cube the apples into 1/2-inch pieces. In a separate large bowl, toss the apples with lemon juice, granulated sugar, cinnamon, cornstarch, and vanilla extract until the apple cubes are evenly coated, which helps thicken the filling and balance sweetness and tartness.
- Assemble: Transfer the apple mixture along with all juices into the prepared baking pan, spreading and pressing evenly. Sprinkle the chilled crumble topping evenly over the apples without pressing down, then chill the assembled dish in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake: Place the chilled baking pan on the lined sheet pan and bake in the preheated oven for 40 to 50 minutes, or until the topping is golden brown, the apples are tender, and the filling is bubbling along the edges. If the topping begins to brown too quickly, loosely cover with foil to prevent burning.
- Serve: Allow the apple crumble to cool for 15 to 20 minutes after baking to let the filling thicken slightly. Serve warm, optionally accompanied by vanilla ice cream or whipped cream for extra indulgence.
Notes
- Use a mix of Granny Smith and Honeycrisp apples for the best balance of tartness and sweetness.
- Keeping the butter cold in the topping is key to achieving a crisp, crumbly texture.
- Chilling the assembled crumble before baking helps prevent the topping from sinking into the filling during baking.
- If topping browns too fast, tent loosely with foil to avoid burning.
- Serve with ice cream or whipped cream for a classic pairing.
