Keep an eye on the crumble as it bakes. If the topping begins to brown before the apples are cooked through, cover the pan with aluminum foil and reduce the oven temperature to 350°F. This is a great trick for nearly any baked item that threatens to darken too much before it is done.
- 2 lb. large tart apples such as Granny Smith
- 1 Tbs. fresh lemon juice
- 2 Tbs. granulated sugar
- 3/4 cup old-fashioned rolled oats
- 1/2 cup firmly packed light brown sugar
- 1/3 cup all-purpose flour
- 1 tsp. ground cinnamon
- Pinch of salt
- 1/2 cup chopped walnuts (optional)
- 6 Tbs. (3/4 stick) unsalted butter, melted
- Whipped cream or vanilla ice cream for serving (optional)
Prepare the apples
Position a rack in the middle of an oven and preheat to 375°F. Butter a 10-inch pie dish or 9-inch square baking pan or dish.
Peel and core the apples, and slice them into a bowl. Add the lemon juice and granulated sugar and toss to coat. Place the apples in the prepared dish and pat them so they are level.
Mix the topping
In a bowl, stir together the oats, brown sugar, flour, cinnamon, salt and walnuts, if using. Drizzle the melted butter over the oat mixture and toss with a fork until evenly moistened. Cover the apples evenly with the topping.
Bake the crumble
Bake until the apples are tender when pierced with a knife and the topping is browned, 35 to 45 minutes. Let cool slightly in the pan on a wire rack. Spoon the crumble into bowls, top each with a dollop of whipped cream or a scoop of ice cream, if desired, and serve. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).