Apple Crumble Recipe

Preheat oven

Preheat the oven to 375°F (190°C). Butter a 9-inch (23 cm) square baking dish or a similar shallow casserole dish.

Prepare apples: place the peeled, cored, and sliced apples in a large bowl.

Add sugars and seasonings: to the apples add 1 tablespoon granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon lemon juice, 2 tablespoons flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon kosher salt. Toss gently to coat evenly and let sit 5–10 minutes while you make the topping. The lemon juice prevents browning and the flour will thicken juices during baking.

Transfer filling: pour the apple mixture into the prepared baking dish, spreading into an even layer and pressing down lightly to compact.

Combine dry ingredients: in a medium bowl whisk together 1 cup flour, 3 tablespoons rolled oats, 1 cup light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1 teaspoon kosher salt until evenly mixed.

Cut in butter: add the 8 tablespoons (1 stick) of cold cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. If using a food processor pulse briefly—do not over-process.

Add nuts (optional): if using, stir in 1 tablespoon ground toasted walnuts or pecans to add texture and flavor.

Top the apples: evenly sprinkle the crumble topping over the apple layer, covering the fruit completely. Lightly press down so some crumbs contact the apples.

Dot with butter and sugar: drizzle or dot 1 tablespoon melted butter over the top and sprinkle 1 tablespoon turbinado or coarse sugar for extra crunch (optional).

Bake: place the baking dish on a middle oven rack and bake at 375°F (190°C) for 40–50 minutes, or until the top is golden brown and the filling is bubbling at the edges. If the topping browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest: remove from oven and let rest on a wire rack 15–20 minutes to allow the filling to thicken and to cool slightly for serving.

Serve: scoop warm apple crumble into bowls and serve with vanilla ice cream or whipped cream as desired.

Storage: cover and refrigerate leftovers for up to 3–4 days. Reheat individual portions in a microwave or warm in a 350°F (175°C) oven until heated through.