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Baked Apple Oat Crumble - Cozy, Simple, and Comforting

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Apples: 6 medium apples (about 2 1/2 pounds), peeled, cored, and sliced 1/4-inch thick
  • Lemon juice: 1 tablespoon, freshly squeezed
  • Brown sugar: 1/3 cup for the filling, plus 1/2 cup for the topping
  • Granulated sugar: 2 tablespoons (optional, for extra sweetness)
  • Ground cinnamon: 1 1/2 teaspoons
  • Ground nutmeg or allspice: 1/4 teaspoon
  • Vanilla extract: 1 teaspoon
  • Cornstarch: 1 tablespoon (or 2 tablespoons flour) to thicken the juices
  • Old-fashioned rolled oats: 1 1/2 cups
  • All-purpose flour: 3/4 cup
  • Salt: 1/2 teaspoon
  • Unsalted butter: 8 tablespoons (1 stick), cold and cut into small cubes
  • Chopped nuts (optional): 1/2 cup walnuts or pecans
  • Maple syrup or honey (optional): 1–2 tablespoons for added depth
  • For serving (optional): Vanilla ice cream, whipped cream, or Greek yogurt

Method
 

  1. Heat the oven: Preheat to 350°F (175°C). Lightly butter a 9x13-inch baking dish or a deep 9-inch pie dish.
  2. Prep the apples: Peel, core, and slice the apples about 1/4 inch thick. Keep thickness consistent so they cook evenly.
  3. Toss the filling: In a large bowl, mix apples with lemon juice, 1/3 cup brown sugar, granulated sugar (if using), 1 teaspoon cinnamon, nutmeg or allspice, vanilla, and cornstarch. Stir until the slices look glossy and evenly coated.
  4. Make the crumble topping: In another bowl, combine oats, flour, 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, and salt. Add cold butter cubes. Use your fingertips or a pastry cutter to rub the butter into the dry mix until you get pea-sized clumps. Stir in nuts if using.
  5. Assemble: Spread the apples evenly in the baking dish. Drizzle with maple syrup or honey if you like. Scatter the oat topping over the apples, covering them fully but without pressing down too hard.
  6. Bake: Place on the middle rack and bake for 40–50 minutes, until the topping is golden brown and the apple juices are bubbling at the edges. If the top browns too fast, tent loosely with foil.
  7. Rest: Let it cool for 15–20 minutes. This lets the juices thicken so you get clean, jammy spoonfuls instead of a soupy crumble.
  8. Serve: Enjoy warm on its own or with ice cream, whipped cream, or a spoonful of Greek yogurt.