Easy Apple Crumble

This dessert is quick to throw together and it’s a perfect way to showcase any combination of the many varieties of local apples that are in season this fall! (Adapted from THIS New York Times recipe by Samantha Seneviratne.)

Ingredients

12 tablespoons (170 g) unsalted butter, melted, plus more for buttering the pan

1½ cups (180 g) all-purpose flour

1½ cups (300 g) packed dark brown sugar, divided

1 cup (80 g) old-fashioned rolled oats

1 cup (129 g) pecans, walnuts, or mixed nuts, coarsely chopped

1 teaspoon kosher salt

3½ pounds apples (mixed varieties are fine!), cored and cut into ½‑inch wedges (about 8 apples)

1 tablespoon ground cinnamon

2 tablespoons fresh lemon juice

Step 1

Preheat the oven to 350 °F (175 °C). Butter a 13×9-inch baking dish. In a medium bowl, assemble the crumble topping: combine the flour, 1 cup of the brown sugar, and all of the oats, pecans, and salt. Add the melted butter and stir until fully combined.

Step 2

Toss the apples with the remaining ½ cup brown sugar, cinnamon, and lemon juice. Spread the mixture evenly in the buttered baking dish. Sprinkle clumps of the crumble topping over the apples.

Bake in the preheated oven until the apples are tender and the topping is golden brown, about 50–60 minutes. Serve warm or at room temperature.

By Joanna Binney