Granny Smith Apple Crumble
Tart Granny Smith apples baked under a buttery brown sugar oat topping.
Equipment
- 1 1/2 quart baking dish
- Mixing bowls
- vegetable peeler
- Sharp knife
- Aluminum foil
Ingredients
Main Ingredients
- 2 lb Granny Smith apples weight before peeling, peeled and cut into 1/2 inch cubes, for the filling
- 1 tbsp all purpose flour for the filling
- ½ cup granulated sugar for the filling
- 2 tbsp lemon juice for the filling
- ½ tsp ground cinnamon for the filling
- 1 cup old fashioned rolled oats for the topping
- 1 cup all purpose flour for the topping
- 1 cup brown sugar loosely packed, for the topping
- ½ tsp baking powder for the topping
- 1 tsp ground cinnamon for the topping
- 8 tbsp unsalted butter 1 stick, melted, for the topping
- 1 pinch kosher salt for the topping
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and get a 1 1/2 quart baking dish ready.
- Cut the apples. Peel, core, and cut the apples into 1/2 inch cubes.
- Season. Toss the apples with the flour, sugar, cinnamon, and lemon juice and spread them evenly in the dish.
- Mix the topping. Stir the oats, flour, brown sugar, baking powder, cinnamon, and salt together, then stir in the melted butter until the mixture looks like clumpy wet sand.
- Bake. Sprinkle the topping over the apples and bake 30 to 40 minutes, until the topping is golden brown and the juices bubble at the edges.
- Rest. Cover loosely with foil and let stand 10 minutes so the juices thicken. Serve warm with vanilla ice cream if you like.
Notes
Substitutions: Braeburn or Braeburn apples for a sweeter crumble, and brown sugar for the white sugar in the filling.
Tips: Cut the apples evenly and bake until the juices bubble. Add chopped nuts to the topping for crunch.
Storage: Refrigerate up to 3 to 4 days, reheat at 350 degrees F, or freeze up to 3 months.