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Classic Apple Crumble

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Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients
  

For the filling:

  • 6–7 medium apples (about 2 to 2.5 pounds), peeled, cored, and sliced 1/4-inch thick; use a mix of Granny Smith and Honeycrisp if possible
  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 2 tablespoons cornstarch (or 3 tablespoons all-purpose flour)
  • Pinch of salt

For the crumble topping:

  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 10 tablespoons unsalted butter, cold and cut into small cubes
  • 1/2 cup chopped pecans or walnuts (optional)

To serve (optional):

  • Vanilla ice cream or lightly sweetened whipped c

Instructions
 

  • Prep your oven and pan. Heat the oven to 350°F (175°C). Lightly butter a 9-inch square baking dish or a similar 2-quart dish.
  • Slice the apples evenly. Peel, core, and slice the apples about 1/4-inch thick. Even slices cook evenly and help prevent a mushy filling.
  • Toss the filling. In a large bowl, combine the apple slices with granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, cloves (if using), cornstarch, and a pinch of salt. Stir until the apples are coated and glossy.
  • Make the crumble. In a separate bowl, mix flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter in until the mixture forms pea-sized clumps. Stir in nuts if using. Don’t overwork; you want a sandy, clumpy texture.
  • Assemble. Spread the apples evenly in the prepared dish, scraping in any juices. Sprinkle the crumble evenly over the top, leaving some larger clumps for extra crunch.
  • Bake. Place the dish on a rimmed baking sheet (to catch any drips) and bake for 40–50 minutes. It’s done when the topping is golden brown and the filling is bubbling around the edges.
  • Rest before serving. Let the crumble cool for at least 15–20 minutes. This helps the juices thicken so each scoop holds together.
  • Serve. Spoon into bowls and top with vanilla ice cream or whipped cream, if you like.