Ingredients
Equipment
Method
Prep and apple filling
- Preheat oven to 375F and grease a 9x13 baking dish.
- Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice, then spread the mixture in the prepared dish.
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 your fingers until large, chunky clumps form.
- Scatter the crumble topping evenly over the apples without pressing down so the topping stays chunky.
Bake and serve
- Bake 40-45 minutes at 375F until the topping is deeply golden and the apple filling is bubbling around the edges.
- Rest 10 minutes before serving warm with vanilla ice cream.
Notes
Pro tip: keep the butter cold so the oat crumble bakes into crunchy clumps instead of a sandy layer. Store leftovers covered in the refrigerator up to 4 days; reheat in the oven at 350F for 10-15 minutes. Freezing is best for baked crisp without ice cream—freeze up to 2 months and thaw/reheat. For a lighter swap, use half the butter in the topping with an equal amount of cold vegan butter for a similar crumble texture.
