Ingredients
Equipment
Method
Preheat and prepare the dish
- Preheat oven to 375F and grease a 9x13 baking dish so the apples release cleanly after baking.
Make the apple filling
- Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread in the prepared dish for even bubbling.
Make the oat crumble topping
- Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then cut in cold butter with a pastry cutter or fingers until large, chunky clumps form for crisp texture.
Assemble and bake
- Scatter the crumble topping evenly over the apples without pressing down so it bakes up crisp with caramelized edges.
Bake until deeply golden
- Bake for 40-45 minutes at 375F until the topping is deeply golden and the apple filling is bubbling around the edges.
Rest and serve
- Rest 10 minutes before serving warm so the filling thickens slightly and the crumble stays crisp.
- Serve with vanilla ice cream alongside for melting contrast to the hot, cinnamon fruit.
Notes
Pro tip: aim for chunky crumble—if the butter is fully worked in until powdery, the topping won’t form those crispy, golden clusters. Store leftovers covered in the refrigerator up to 4 days; reheat in a 350F oven until warmed through. Freeze baked portions up to 2 months, then reheat until hot. For a lighter option, use light butter and reduce the packed brown sugar in the topping by 2 tbsp (texture stays close, sweetness drops).